Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fraction...

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Detalles Bibliográficos
Autores principales: Graça, Carla, Mota, Joana, Lima, Ana, Boavida Ferreira, Ricardo, Raymundo, Anabela, Sousa, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601360/
https://www.ncbi.nlm.nih.gov/pubmed/33020440
http://dx.doi.org/10.3390/foods9101410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601360/
https://www.ncbi.nlm.nih.gov/pubmed/33020440
http://dx.doi.org/10.3390/foods9101410

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