Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 50-60

  Giuberti, Gianluca ^a   Gallo, Antonio ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Gluten free; glycaemic index; high amylose; legume; resistant starch; starch digestibility

Indexed keywords

CEREAL PRODUCTS; CYCLODEXTRINS;

GLUTEN-FREE; GLYCAEMIC INDICES; HIGH AMYLOSE; LEGUME; RESISTANT STARCH; STARCH DIGESTIBILITIES;

STARCH;

EID: 85028995540     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13552     Document Type: Review

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