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In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads

Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria Irakli, Αntonios Lazaridis, Costas G. Βiliaderis, Athina Lazaridou

2023Food Research International35 citationsDOI

Topics & Concepts

Food scienceChemistryAcornGallic acidStarchAntioxidantABTSDPPHWheat flourBiochemistryBotanyBiologyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads | Litcius