Desarrollo y aceptabilidad de panes adicionados con harina de cubiu (Solanum sessiliflorum Dunal): impacto en el índice glucémico

Autor: Sereno, Aiane Benevide, Santos, Isabela Eloise dos, Hauser, Aline Borsato, Gibbert, Luciana, Bampi, Marlene, Pinto, Carla Dayane, Bertin, Renata Labronici, Kruger, Claudia Carneiro Hecke

Publikováno v: Research, Society and Development; Vol. 11 No. 3; e28111326294
Research, Society and Development; Vol. 11 Núm. 3; e28111326294
Research, Society and Development; v. 11 n. 3; e28111326294
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this study was to develop whole wheat bread formulations enriched with cocona flour, in order to analyze its action on the glycemic index in vitro. The development of the breads occurred with the addition of different concentrations

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f507e6e58a0557bfde279a723ddafa21
https://rsdjournal.org/index.php/rsd/article/view/26294

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