Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

Rodrigo Subiría-Cueto, Hortensia Reyes-Blas, Imelda Olivas-Armendáriz, Abraham Wall‐Medrano, Gustavo A. González‐Aguilar, Laura A. de la Rosa, Nina del Rocío Martínez–Ruiz, Emilio ́Álvarez-Parrilla