Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literatur...

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Detalles Bibliográficos
Autores principales: Romão, Bernardo, Falcomer, Ana Luísa, Palos, Gabriela, Cavalcante, Sandra, Botelho, Raquel Braz Assunção, Nakano, Eduardo Yoshio, Raposo, António, Shakeel, Faiyaz, Alshehri, Sultan, Mahdi, Wael A., Zandonadi, Renata Puppin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996770/
https://www.ncbi.nlm.nih.gov/pubmed/33673401
http://dx.doi.org/10.3390/foods10030506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996770/
https://www.ncbi.nlm.nih.gov/pubmed/33673401
http://dx.doi.org/10.3390/foods10030506

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