Correction to: In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients (European Journal of Nutrition, (2012), 51, 8, (947-954), 10.1007/s00394-011-0272-6);In vitro and in vivo assessment of the glycemic index of bakery products: Influence of the reformulation of ingredients

European Journal of Nutrition

Volumn 51, Issue 8, 2012, Pages 947-954

  Ferrer Mairal, A ^a   Penalva Lapuente C ^a   Iglesia, I ^a   Urtasun, L ^a   De Miguel Etayo, P ^a   Remon S ^b   Cortes E ^c   Moreno, L A ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Fundación Parque Científico Tecnológico de Aula Dei FPCTAD   (Spain)

^c Novapan SL Rebola Panishop Group   (Spain)

Author keywords

Bakery products; Blood glucose response; Glycemic index; In vitro; In vivo; Starch hydrolysis

Indexed keywords

DEXTRIN; GLUCOSE; STARCH;

ADULT; ARTICLE; BREAD; DIGESTION; FEMALE; FERMENTATION; FLOUR; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; IN VIVO STUDY; LENTIL; MALE; MUFFIN; NORMAL HUMAN; RYE; WHEAT;

LENS CULINARIS; TRITICUM AESTIVUM;

EID: 84870251628     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-021-02496-1     Document Type: Erratum

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