Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil.

Romão, Bernardo; Botelho, Raquel Braz Assunção; Alencar, Ernandes Rodrigues; da Silva, Vera Sônia Nunes; Pacheco, Maria Teresa Bertoldo; Zandonadi, Renata Puppin

Romão, Bernardo; Botelho, Raquel Braz Assunção; Alencar, Ernandes Rodrigues; da Silva, Vera Sônia Nunes; Pacheco, Maria Teresa Bertoldo; Zandonadi, Renata Puppin.

Afiliación

Romão B; Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.
Botelho RBA; Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.
Alencar ER; Agronomy and Veterinary Faculty, University of Brasília, 70910-900 Brasília, Federal District, Brazil.
da Silva VSN; Institute of Food Technology, 13070-178 Campinas, São Paulo, Brazil.
Pacheco MTB; Institute of Food Technology, 13070-178 Campinas, São Paulo, Brazil.
Zandonadi RP; Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.

Nutrients ; 12(8)2020 Jul 27.

Article en En | MEDLINE | ID: mdl-32726985

Asunto(s)

Pan/análisis; Ingredientes Alimentarios/análisis; Índice Glucémico; Valor Nutritivo; Brasil; Estudios Transversales; Dieta Sin Gluten; Glútenes/análisis; Humanos

Palabras clave

gluten-free bread; gluten-related disorders; glycemic index; nutritional quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Índice Glucémico / Ingredientes Alimentarios / Valor Nutritivo Tipo de estudio: Observational_studies / Prevalence_studies / Risk_factors_studies Límite: Humans País/Región como asunto: America do sul / Brasil Idioma: En Revista: Nutrients Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza

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