Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In th...

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Detalles Bibliográficos
Autores principales: Romão, Bernardo, Botelho, Raquel Braz Assunção, Alencar, Ernandes Rodrigues, da Silva, Vera Sônia Nunes, Pacheco, Maria Teresa Bertoldo, Zandonadi, Renata Puppin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468724/
https://www.ncbi.nlm.nih.gov/pubmed/32726985
http://dx.doi.org/10.3390/nu12082234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468724/
https://www.ncbi.nlm.nih.gov/pubmed/32726985
http://dx.doi.org/10.3390/nu12082234

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