Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses
硬粒小麦面包“纤维含量高”,用杂粮和豆类部分替代粗粒小麦粉可降低体外血糖反应
期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-018-3374-9
Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino, Virgilio Giannone, Lucia Lecce, Valentina Giovanniello, Matteo Alessandro Del Nobile, Pasquale De Vita, Alfio Spina