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Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes

Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat semolina. In Sicily, durum wheat production and its transformation into semolina, bread, and pasta are well-developed economic sectors. For pasta, there is a wide supply of commercial brands, whether coming...

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Detalles Bibliográficos
Autores principales: Pandolfo, Amalia, Messina, Bernardo, Russo, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465557/
https://www.ncbi.nlm.nih.gov/pubmed/34574331
http://dx.doi.org/10.3390/foods10092221