Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

Senay Simsek*, Bilge Budak, Catherine Suzanne Schwebach, Maribel Ovando-Martínez

*Corresponding author for this work

Research output: Contribution to journalArticle

1 Scopus citations
Original languageEnglish
Pages (from-to)138-148
Number of pages11
JournalCereal Chemistry
Volume97
Issue number1
DOIs
StatePublished - 1 Jan 2020

Keywords

  • glycemic index
  • historic and modern wheat
  • in vitro starch digestion
  • rapidly digestible starch
  • resistant starch
  • slowly digestible starch

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