(Q44945634)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

title

Chemical composition and starch digestibility of different gluten-free breads (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

author name string

María Estela Matos Segura

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

publication date

1 September 2011

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

Plant Foods for Human Nutrition

7 February 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

volume

66

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

7 February 2020

page(s)

224-230

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21769691%20AND%20SRC:MED&resulttype=core&format=json

https://scigraph.springernature.com/pub.10.1007/s11130-011-0244-2

7 February 2020

exact match

0 references

cites work

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities

1 reference

https://api.crossref.org/works/10.1007%2FS11130-011-0244-2

Sourdough and cereal fermentation in a nutritional perspective.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11130-011-0244-2

Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11130-011-0244-2

Parameters controlling the glycaemic response to breads

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11130-011-0244-2

In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis

21 January 2018

1 reference

12 December 2020

Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response

1 reference

12 December 2020

Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

1 reference

12 December 2020

An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

1 reference

12 December 2020

Folate, iron, and dietary fiber contents of the gluten-free diet

1 reference

12 December 2020