Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

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Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

(2010) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

(2009) Pauline Poinot et al.   FOOD CHEMISTRY

Metabolic osteopathy in celiac disease: importance of a gluten-free diet

(2009) Vanessa D Capriles et al.   NUTRITION REVIEWS

Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods

(2008) Jennie C Brand-Miller et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

International Tables of Glycemic Index and Glycemic Load Values: 2008

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Hydrocolloids in gluten-free breads: A review

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