Concepedia

Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino, Virgilio Giannone, Lucia Lecce, Valentina Giovanniello, Matteo Alessandro Del Nobile, Pasquale De Vita, Alfio Spina

Journal of Food Science and Technology · 2018 · 27 citations · 28 references

DOI

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28

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2.1K citations

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Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 695 citations

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Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis et al. · Food Chemistry · 2005 · 626 citations

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Effect of dietary fibre on dough rheology and bread quality

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco et al. · European Food Research and Technology · 2003 · 437 citations

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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Dariusz Dziki, Renata Różyło, Urszula Gawlik‐Dziki et al. · Trends in Food Science & Technology · 2014 · 290 citations

, , +16