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

Claudia Di Rosa,Elisa De Arcangelis, Virginia Vitelli,Salvatore Crucilla,Martina Angelicola,Maria Carmela Trivisonno,Francesco Sestili,Emanuele Blasi,Clara Cicatiello,Domenico Lafiandra,Stefania Masci,Maria Cristina Messia,Laura De Gara,Emanuele Marconi,Yeganeh Manon Khazrai

Foods（2023）

引用 11|浏览25
关键词
biscuit,bread,high-amylose flour,glycaemic index,resistant starch
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