SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 3, 2016, Pages 1266-1272

Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies

(2) Capriles, V D a Areas J A G b

a FEDERAL UNIVERSITY OF SÃO PAULO (Brazil)

b UNIVERSITY OF SÃO PAULO (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

NUTRITION;

ALTERNATIVE RAW MATERIAL; GLYCEMIC INDEX; IN-VITRO ASSAYS; PROCESSING METHOD; PROTEIN CONTENTS; RESISTANT STARCH; SOURDOUGH FERMENTATION; STARCH DIGESTIONS;

STARCH;

CARBOHYDRATE DIET; GLUCOSE BLOOD LEVEL;

ANIMAL; CARBOHYDRATE DIET; DIGESTION; GLUCOSE BLOOD LEVEL; GLUTEN FREE DIET; GLYCEMIC INDEX; HUMAN; METABOLISM; STANDARDS;

ANIMALS; BLOOD GLUCOSE; DIET, GLUTEN-FREE; DIETARY CARBOHYDRATES; DIGESTION; GLYCEMIC INDEX; HUMANS;

EID: 84961720233 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01264c Document Type: Review

Times cited : (45)

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