Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load
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DOI: 10.1080/09637486.2020.1769568
Abstract: Abstract The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread… read more here.
Keywords: glycaemic load; bread; bread making; intact cereal ... See more keywords