Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modi...

Descripción completa

Detalles Bibliográficos
Autores principales: Raczkowska, Ewa, Łoźna, Karolina, Bienkiewicz, Maciej, Jurczok, Karolina, Bronkowska, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769818/
https://www.ncbi.nlm.nih.gov/pubmed/31480598
http://dx.doi.org/10.3390/foods8090377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769818/
https://www.ncbi.nlm.nih.gov/pubmed/31480598
http://dx.doi.org/10.3390/foods8090377

Ejemplares similares