✦ LIBER ✦

Glycemic index and phenolics of partially-baked frozen bread with sourdough

✍ Scribed by Novotni, Dubravka; Ćurić, Duška; Bituh, Martina; Colić Barić, Irena; Škevin, Dubravka; Čukelj, Nikolina

Book ID: 120619886
Publisher: Informa plc
Year: 2010
Tongue: English
Weight: 164 KB
Volume: 62
Category: Article
ISSN: 0963-7486
DOI: 10.3109/09637486.2010.506432

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Glycemic index and firming kinetics of p

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

✍ Dubravka Novotni; Nikolina Čukelj; Bojana Smerdel; Martina Bituh; Filip Dujmić; 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 279 KB

Combined effects of inulin, pectin and g

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

✍ Nikica Škara; Dubravka Novotni; Nikolina Čukelj; Bojana Smerdel; Duška Ćurić 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 674 KB

Starch digestibility and glycemic index

Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

✍ Edith Agama-Acevedo; José J. Islas-Hernández; Glenda Pacheco-Vargas; Perla Osori 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 184 KB

Advance in Barley Sciences || Use of Bar

Advance in Barley Sciences || Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions

✍ Zhang, Guoping; Li, Chengdao; Liu, Xu 📂 Article 📅 2012 🏛 Springer Netherlands 🌐 Dutch ⚖ 401 KB

Advance in barley sciences presents the latest developments in barley sciences. It collects 39 papers submitted to the 11th International Barley Genetics Symposium, and covers all presentation sessions of the conference, i.e., barley development and economy, utilization of germplasm, genetic resourc