Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions

Francesca Finocchiaro; Alberto Gianinetti; Barbara Ferrari; Antonio Michele Stanca; Luigi Cattivelli

Book Chapter

Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions

Finocchiaro F
Gianinetti A
Ferrari B
et al.

Springer Netherlands, (2013), 141-150

DOI: 10.1007/978-94-007-4682-4_12

N/ACitations

2Readers

Get full text

Abstract

Barley is the world’s fourth most important cereal after wheat, rice and corn. This cereal can be moreover appreciated for its potential beneficial properties when utilized as “functional” food. “Functional foods” may provide health...

Cite

CITATION STYLE

APA

Finocchiaro, F., Gianinetti, A., Ferrari, B., Stanca, A. M., & Cattivelli, L. (2013). Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions. In Advance in Barley Sciences (pp. 141–150). Springer Netherlands. https://doi.org/10.1007/978-94-007-4682-4_12

Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions

Abstract

Cite

Register to see more suggestions