Titlebook: Gluten-free Bread Technology; Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz Book 2021 Springer Nature Switzerland AG 2021 Gluten-free

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https://doi.org/10.1007/978-3-642-94398-0 Low glycemic index could be observed with the decreased amount of Rapidly Digestible Starch (RDS) and the increased amount of Slowly Digestible Starch (SDS) and Resistant Starch (RS) with the effect of factors controlling the hydrolysis of starch in GFB.

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Glycaemic Response of Gluten Free Bread, Low glycemic index could be observed with the decreased amount of Rapidly Digestible Starch (RDS) and the increased amount of Slowly Digestible Starch (SDS) and Resistant Starch (RS) with the effect of factors controlling the hydrolysis of starch in GFB.

只看該作者 · 發(fā)表于 2025-3-24 18:14:32

Consumer Adherence to Gluten Free Diet,e palatability and improve nutritional quality in the gluten free diet and consumers will adhere to gluten free diet. The gluten free market is expanding on large scale as the interest among consumers towards adherence to gluten free diet grows rapidly.

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