In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin

Journal of Food Science

Volumn 82, Issue 4, 2017, Pages 1012-1019

  Marti, Alessandra ^a   Abbasi Parizad, Parisa ^a   Marengo, Mauro ^a   Erba, Daniela ^a   Pagani, Maria Ambrogina ^a   Casiraghi, Maria Cristina ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

gluten free pasta; oriental noodles; pasting properties; protein organization; starch digestibility

Indexed keywords

FAT INTAKE; GLUCOSE BLOOD LEVEL; GLUTEN; PROTEIN INTAKE; STARCH;

ANALYSIS; CALORIC INTAKE; CHEMISTRY; DIGESTION; FAT INTAKE; FLOUR; FOOD ANALYSIS; FOOD HANDLING; GLUCOSE BLOOD LEVEL; GLUTEN FREE DIET; METABOLISM; NUTRITIONAL VALUE; ORYZA; POSTPRANDIAL STATE; PROTEIN INTAKE; WHEAT;

BLOOD GLUCOSE; DIET, GLUTEN-FREE; DIETARY FATS; DIETARY PROTEINS; DIGESTION; ENERGY INTAKE; FLOUR; FOOD ANALYSIS; FOOD HANDLING; GLUTENS; NUTRITIVE VALUE; ORYZA; POSTPRANDIAL PERIOD; STARCH; TRITICUM;

EID: 85014728075     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13673     Document Type: Article

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