In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.

@article{Berti2004InVS,
  title={In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.},
  author={Cristiana Berti and Patrizia Riso and Lucilla Domenica Monti and Marisa Porrini},
  journal={European journal of nutrition},
  year={2004},
  volume={43 4},
  pages={198-204}
}
BACKGROUND Recently there has been increasing interest in the production of gluten-free (GF) foods and studies on minor cereals and pseudocereals without celiac activity in order to fulfill the specific needs of people affected by celiac disease. GF bread, pasta, biscuits are usually manufactured using different combinations of thickenings and particular food processing procedures that could affect starch digestibility. Carbohydrates, mainly starch from cereals, play an important part in a… CONTINUE READING
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