Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

Food and Function

Volumn 4, Issue 1, 2013, Pages 104-110

  Capriles, Vanessa D ^a   Arêas, José A G ^b  

^a FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BASIC FORMULATION; CALCIUM ABSORPTION; CELIAC DISEASE; DIETARY FIBERS; FRUCTANS; GAS RETENTION; GLUTEN-FREE BREAD; GLYCEMIC INDEX; HEALTH BENEFITS; NUTRITIONAL QUALITIES; PREBIOTICS; SENSORY ACCEPTANCE;

FOOD PRODUCTS; NUTRITION;

POLYSACCHARIDES;

FRUCTAN; GLUTEN; PREBIOTIC AGENT;

ARTICLE; BREAD; CHEMISTRY; CONSUMER; DRUG EFFECT; FOOD ANALYSIS; GLUCOSE BLOOD LEVEL; HUMAN;

BLOOD GLUCOSE; BREAD; CONSUMER SATISFACTION; FOOD ANALYSIS; FRUCTANS; GLUTENS; HUMANS; PREBIOTICS;

EID: 84871729564     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo10283h     Document Type: Article

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