Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?

Gianluca Giuberti; Paola Fortunati; Antonio Gallo

doi:10.1016/j.jcs.2016.07.001

Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?

Gianluca Giuberti^*, Paola Fortunati, Antonio Gallo

^*Corresponding author

Research output: Contribution to journal › Article

9 Citations (Scopus)

Abstract

not available

Original language	English
Pages (from-to)	253-255
Number of pages	3
Journal	Journal of Cereal Science
Volume	70
DOIs	https://doi.org/10.1016/j.jcs.2016.07.001
Publication status	Published - 2016

Keywords

Biochemistry
Bread
Food Science
Gluten-free
Glycaemic index
Resistant starch

Access to Document

10.1016/j.jcs.2016.07.001

Cite this

@article{f0225f8238c541dab8929cda7a268aa4,

title = "Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?",

abstract = "not available",

keywords = "Biochemistry, Bread, Food Science, Gluten-free, Glycaemic index, Resistant starch, Biochemistry, Bread, Food Science, Gluten-free, Glycaemic index, Resistant starch",

author = "Gianluca Giuberti and Paola Fortunati and Antonio Gallo",

year = "2016",

doi = "10.1016/j.jcs.2016.07.001",

language = "English",

volume = "70",

pages = "253--255",

journal = "Journal of Cereal Science",