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

doi:10.1002/cche.10211

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

Departamento de Investigaciones Científicas y Tecnológicas

Research output: Contribution to journal › Article

1 Scopus citations

Original language	English
Pages (from-to)	138-148
Number of pages	11
Journal	Cereal Chemistry
Volume	97
Issue number	1
DOIs	https://doi.org/10.1002/cche.10211
State	Published - 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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10.1002/cche.10211

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Simsek, S., Budak, B., Schwebach, C. S., & Ovando-Martínez, M. (2020). Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. Cereal Chemistry, 97(1), 138-148. https://doi.org/10.1002/cche.10211

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