Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and b...

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Detalles Bibliográficos
Autores principales: Koksel, Hamit, Cetiner, Buket, Shamanin, Vladimir P., Tekin-Cakmak, Z. Hazal, Pototskaya, Inna V., Kahraman, Kevser, Sagdic, Osman, Morgounov, Alexey I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529405/
https://www.ncbi.nlm.nih.gov/pubmed/37761085
http://dx.doi.org/10.3390/foods12183376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529405/
https://www.ncbi.nlm.nih.gov/pubmed/37761085
http://dx.doi.org/10.3390/foods12183376

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