Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults
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DOI: 10.3390/foods10102256
Abstract: Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic… read more here.
Keywords: gluten free; antioxidant activity; sorghum bread; free sorghum ... See more keywords