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Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study

The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, res...

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Detalles Bibliográficos
Autores principales: Di Cairano, Maria, Tchuenbou-Magaia, Fideline Laure, Condelli, Nicola, Cela, Nazarena, Ojo, Constance Chizoma, Radecka, Iza, Dunmore, Simon, Galgano, Fernanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601495/
https://www.ncbi.nlm.nih.gov/pubmed/37431001
http://dx.doi.org/10.3390/foods11203253