Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid...

Descripción completa

Detalles Bibliográficos
Autores principales: Cimini, Alessio, Sestili, Francesco, Moresi, Mauro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601865/
https://www.ncbi.nlm.nih.gov/pubmed/37430948
http://dx.doi.org/10.3390/foods11203199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601865/
https://www.ncbi.nlm.nih.gov/pubmed/37430948
http://dx.doi.org/10.3390/foods11203199

Ejemplares similares