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Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literatur...

Deskribapen osoa

Gorde:
Egile Nagusiak: Bernardo Romão, Ana Luísa Falcomer, Gabriela Palos, Sandra Cavalcante, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, Renata Puppin Zandonadi
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2021-02-01
Saila:Foods
Gaiak:
gluten-free bread
glycemic index
ingredients
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/10/3/506
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