Chemical composition and glycemic Index of gluten-free bread commercialized in Brazil
Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In th...
| Main Authors: | Romão, Bernardo, Botelho, Raquel Braz Assunção, Alencar, Ernandes Rodrigues, Silva, Vera Sônia Nunes da, Pacheco, Maria Teresa Bertoldo, Zandonadi, Renata Puppin |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: |
https://repositorio.unb.br/handle/10482/41098 https://doi.org/10.3390/nu12082234 https://orcid.org/0000-0002-0369-287X https://orcid.org/0000-0003-0370-3089 |
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