Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
3003158 | Nutrition, Metabolism and Cardiovascular Diseases | 2008 | 4 Pages |
Abstract
The fiber mix added to the flour used in the preparation of biscuits and bread markedly reduces their GI. A similar effect could be expected in other oven-baked foods produced using the same fiber supplementation.
Keywords
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Authors
Franca Marangoni, Andrea Poli,