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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |