white bread
National Institutes of Health
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Background/Objective: Addition of viscous fiber to foods has been shown to significantly reduce postprandial glucose excursions…
This study assessed the metabolic response to sweetened dried cranberries (SDC), raw cranberries (RC), and white bread (WB) in…
Glycemic indices (GIs) and insulin responses are useful for measuring biological effects and consequences of carbohydrates when…
This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially…
The crumb pasting properties of Vakfikebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB…
BACKGROUND & OBJECTIVE
Sago (Metroxylin sagu) is one of the main sources of native starch. In Malaysia sago dishes are commonly…
Vakfikebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this…
For the purpose of enriching the knowledge on the glycaemic (GI) and insulinaemic (InIn) indices of indigenous foods, 3 single…
The effect of a carbohydrate-rich meal on subcutaneous adipose tissue blood flow was studied with and without continuous i.v…
We devised to study the effects of two technological processings of industrial bread (degree of cooking and enrichment with bran…