Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults.

Dos Reis Gallo, Lorenza Rodrigues; Reis, Caio Eduardo Gonçalves; Mendonça, Márcio Antônio; da Silva, Vera Sônia Nunes; Pacheco, Maria Teresa Bertoldo; Botelho, Raquel Braz Assunção

Dos Reis Gallo, Lorenza Rodrigues; Reis, Caio Eduardo Gonçalves; Mendonça, Márcio Antônio; da Silva, Vera Sônia Nunes; Pacheco, Maria Teresa Bertoldo; Botelho, Raquel Braz Assunção.

Afiliación

Dos Reis Gallo LR; Department of Nutrition, College of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.
Reis CEG; Department of Nutrition, College of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.
Mendonça MA; College of Agronomy and Veterinary Medicine, University of Brasilia, Brasilia 70910-900, Brazil.
da Silva VSN; Institute of Food Technology, Secretariat of Agriculture and Supply of Sao Paulo, Sao Paulo 13070-178, Brazil.
Pacheco MTB; Institute of Food Technology, Secretariat of Agriculture and Supply of Sao Paulo, Sao Paulo 13070-178, Brazil.
Botelho RBA; Department of Nutrition, College of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.

Foods ; 10(10)2021 Sep 23.

Article en En | MEDLINE | ID: mdl-34681305

Palabras clave

antioxidant activity; bread; dietary fibers; gluten-free; resistant starch; sorghum

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Clinical_trials Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza

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