Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread
Kênia Letícia Ferreira Pessanha, João Paulo de Menezes, Andréa dos Anjos Silva, Marcus Vinicius da Silva Ferreira, Cristina Yoshie Takeiti, Carlos Wanderlei Piler de Carvalho
Topics & Concepts
Food scienceGlycemic indexRaw materialGluten freeGlutenPopulationPennisetumSorghumAgronomyBiotechnologyChemistryBiologyGlycemicMedicineEnvironmental healthInsulinOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutritional Studies and Diet