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Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysi...

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Detalles Bibliográficos
Autores principales: Aleixandre, Andrea, Benavent-Gil, Yaiza, Rosell, Cristina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769693/
https://www.ncbi.nlm.nih.gov/pubmed/31487935
http://dx.doi.org/10.3390/nu11092105