High insoluble fibre content increases in vitro starch digestibility in partially baked breads

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International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 8, 2012-12 ,pp. : 971-977

Informa Healthcare

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

By Novotni Dubravka   Ćurić Duška   Bituh Martina   Colić Barić Irena   Škevin Dubravka   Čukelj Nikolina  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 1, 2011-02 ,pp. : 26-33

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Effect of freezing and frozen storage on the staling of part-baked bread

By Barcenas M.E.   Haros M.   Benedito C.   Rosell C.M.  

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In vitro starch digestibility and in vivo glucose response of gluten–free foods and their gluten counterparts

By Berti C.   Riso P.   Monti L.   Porrini M.  

European Journal of Nutrition, Vol. 43, Iss. 4, 2004-08 ,pp. : 198-204

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In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits

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