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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| 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 |