Article

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

2021-11-01

Abstract excerpt

Most of gluten free (GF) bakery products available on the market are made by a restricted number of grains. Flours and starches from rice and maize are mainly used. For this reason, people affected by celiac disease frequently suffer of nutritional deficiencies and have high intake of some nutrients. The use of a wider range of GF flours, rich in nutrients and phytochemicals, may improve the nutritional quality of...

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Literature Corpus work: d032bcf8-ab88-5edb-af16-3d31e1eaffca
DOI: 10.1016/j.lwt.2020.109860

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