Nutrition, Metabolism & Cardiovascular Diseases
Volume 20, Issue 2 , Pages e6-e7 , February 2010

Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic Index

Received 23 March 2009

References 

  1. Marangoni F, Poli A. The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism and Cardiovascular Diseases. 2008;18:602–605
  2. Del Toma E, Tubili C, Agrigento S, Villani N. Gli effetti metabolici del betaglucano. ADI Magazine. 4 2008;12:598–600

PII: S0939-4753(09)00121-5

doi: 10.1016/j.numecd.2009.04.019

Nutrition, Metabolism & Cardiovascular Diseases
Volume 20, Issue 2 , Pages e6-e7 , February 2010

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