In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods-Reference-Cited by-同舟云学术

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In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

Published:2021-07-09 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KOSEOGLU Sabiha Zeynep Aydenk¹^ORCID,CELIKEL Seda²^ORCID

Affiliation:

1. İstanbul Sabahattin Zaim University, Turkey

2. Faculty of Health Sciences. Bayburt University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst09421.pdf

Reference36 articles.

1. Yaşlılık ve beslenme.;Aksoydan E.,2005

2. Yağlı tohumların beslenmemizdeki yeri;Ayaz A.,2008

3. Beslenme;Baysal A.,2018

4. Diyet El Kitabı;Baysal A.,2020

5. AB sürecindeki Türkiye’de gıda güvenliği acısından geneleksel gıdaların üretim ve pazarlaması;Demirbaş N.;Harran Üniversitesi Ziraat Fakültesi Dergisi,2006

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1. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan;Foods;2024-01-15

2. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley;Journal of Functional Foods;2024-01

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