The impact of sourdough addition to frozen stored wheat-flour rolls on glycemic response in human volunteers-Reference-Cited by-同舟云学术

The impact of sourdough addition to frozen stored wheat-flour rolls on glycemic response in human volunteers

Published:2011-08-29 Issue:12 Volume:63 Page:801-807
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

Borczak Barbara,Sikora Elżbieta,Sikora Marek,Van Haesendonck Ingrid

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference45 articles.

1. Charakterystyka wartości odżywczej pieczywa (Characteristic of bread nutritive value);Przygodna;Przegl. Piek. Cuk.,1999

2. Bread and cereal products in optimal nutritional recommendations (Chleb i przetwory zbożowe w modelach optymalnego żywienia);Bartnikowska;Przegl. Piek. Cuk.,2006

3. Dietary fiber, glycemic load, and risk of NIDDM in men;Salmeron;Diab. Care,1997

4. Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women;Salmeron;JAMA,1997

5. Prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women;Liu;Am. J. Clin. Nutr.,2000

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials;Trends in Food Science & Technology;2023-03

2. Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update;Agronomy;2020-12-13

3. Dietary Breads and Impact on Postprandial Parameters;Flour and Breads and their Fortification in Health and Disease Prevention;2019

4. Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread;Food Science and Biotechnology;2018-12-15

5. Glycaemic index of wheat bread;Starch - Stärke;2017-10-04