Parameters controlling the glycaemic response to breads

Nutrition Research Reviews

Volumn 19, Issue 1, 2006, Pages 18-25

  Fardet, Anthony ^a   Leenhardt, Fanny ^a   Lioger, Delphine ^a   Scalbert, Augustin ^a   Rémésy, Christian ^a  

^a CEMAGREF   (France)

Author keywords

Breads; Food structure; Glycaemic index

Indexed keywords

CARBOXYLIC ACID; GLUCOSE; STARCH;

BREAD; CEREAL; DIABETES MELLITUS; DIGESTION; FLOUR; FOOD ANALYSIS; FOOD INTAKE; FRANCE; GASTROINTESTINAL TRANSIT; GELATINIZATION; GLUCOSE ABSORPTION; GLUCOSE METABOLISM; GLYCEMIC CONTROL; GLYCEMIC INDEX; GRAIN; HUMAN; NUTRIENT CONTENT; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; REVIEW; STOMACH EMPTYING; WHEAT;

TRITICUM AESTIVUM;

EID: 33746828682     PISSN: 09544224     EISSN: None     Source Type: Journal    
DOI: 10.1079/NRR2006118     Document Type: Review

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