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%P
2 Result(s)
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C. Peñalva-Lapuente
English
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Article
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
To evaluate whether the modification of ingredients of two bakery products, muffins and bread, reduces their glycemic index, by means of in vitro and in vivo procedures.
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Article
Correction to: In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
There is a mistake in table 4 title: According to the methods, 10 subjects tested muffins and 8 breads—but according to Table 4, 8 subjects tested muffins and 10 bread. The correct number of test is the one in...
