Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

Author： Finocchiaro Franca Ferrari Barbara Gianinetti Alberto Scazzina Francesca Pellegrini Nicoletta Caramanico Rosita Salati Claudia Shirvanian Vigen Stanca Antonio Michele

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.63, Iss.1, 2012-02, pp. : 23-29

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of flour from different barley varieties on barley sour dough bread

By Marklinder I. Johansson L. Haglund A. Nagel-Held B. Seibel W.

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 275-284

Elsevier

Access to resources Recommend Favorite

The Chemistry of Flour and Bread

By Patient David Ainsworth Paul

Nutrition & Food Science, Vol. 94, Iss. 3, 1994-06 ,pp. : 22-24

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Glycaemic index

By Arvidsson-Lenner Ragnhild Asp Nils-Georg Axelsen Mette Bryngelsson Susanne Haapa Eliina Järvi Anette Karlström Brita Raben Anne Sohlström Annica Thorsdottir Inga Vessby Bengt

Scandinavian Journal of Nutrition, Vol. 48, Iss. 2, 2004-06 ,pp. : 84-94

Informa Healthcare

Access to resources Recommend Favorite

Use of low-glycaemic index bread to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects

By Henry C. J. K. Lightowler H. J. Tydeman E. A. Skeath R.

International Journal of Food Sciences and Nutrition, Vol. 57, Iss. 3-4, 2006-05 ,pp. : 273-278

Informa Healthcare

Access to resources Recommend Favorite

Stabilization of emulsions and foams using barley -glucan

By Burkus Z. Temelli F.

Food Research International, Vol. 33, Iss. 1, 2000-01 ,pp. : 27-33

Elsevier

Access to resources Recommend Favorite