Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
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DOI: 10.3390/foods12020319
Abstract: 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),… read more here.
Keywords: bakery products; healthy volunteers; bakery; high amylose ... See more keywords