Open AccessEFFECT OF BAKE-OFF TECHNOLOGY AND ADDED SOURDOUGH ON IN VITRO GLYCEMIC INDEX AND ON CONTENT OF TOTAL STARCH AND POLYPHENOLS IN WHEAT FLOUR ROLLS
Author(s) -
Barbara Borczak,
Elżbieta Sikora,
Marek Sikora,
Joanna KapustaDuch,
DIMITAR HRUSAVOV
Publication year - 2014
Publication title -
zywnosc nauka technologia jakosc/food science technology quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/96/155-167
Subject(s) - glycemic index , food science , polyphenol , starch , glycaemic index , wheat flour , chemistry , resistant starch , in vitro , glycemic , whole wheat , microbiology and biotechnology , biochemistry , biology , antioxidant , insulin
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