Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers

Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaem...

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Detalles Bibliográficos
Autores principales: Di Rosa, Claudia, De Arcangelis, Elisa, Vitelli, Virginia, Crucillà, Salvatore, Angelicola, Martina, Trivisonno, Maria Carmela, Sestili, Francesco, Blasi, Emanuele, Cicatiello, Clara, Lafiandra, Domenico, Masci, Stefania, Messia, Maria Cristina, De Gara, Laura, Marconi, Emanuele, Khazrai, Yeganeh Manon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857412/
https://www.ncbi.nlm.nih.gov/pubmed/36673410
http://dx.doi.org/10.3390/foods12020319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857412/
https://www.ncbi.nlm.nih.gov/pubmed/36673410
http://dx.doi.org/10.3390/foods12020319

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