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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

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