Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

Food and Function

Volumn 5, Issue 3, 2014, Pages 564-572

  Wolter, Anika ^a   Hager, Anna Sophie ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; HYDROLYSIS;

ENZYMATIC DIGESTIONS; GLUTEN-FREE BREAD; GLYCEMIC INDEX; LACTOBACILLUS PLANTARUM; REDUCING SUGARS; RESISTANT STARCH; SOURDOUGH BREAD; STARCH HYDROLYSIS;

STARCH;

GLUTEN; STARCH;

ARTICLE; BREAD; CHEMISTRY; CHENOPODIUM QUINOA; COMPARATIVE STUDY; DIGESTION; ERAGROSTIS; FERMENTATION; FLOUR; GLYCEMIC INDEX; HUMAN; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; SORGHUM; WEISSELLA;

BREAD; CHENOPODIUM QUINOA; DIGESTION; ERAGROSTIS; FERMENTATION; FLOUR; GLUTENS; GLYCEMIC INDEX; HUMANS; LACTOBACILLUS PLANTARUM; SORGHUM; STARCH; WEISSELLA;

EID: 84896859939     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60505a     Document Type: Article

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