Glycemic Index of gluten-free bread and their main ingredients : a systematic review and meta-analysis

Artículos de revistas

Fecha

2021

Registro en:

ROMÃO, Bernardo et al. Glycemic Index of gluten-free bread and their main ingredients: a systematic review and meta-analysis. Foods, v. 10, n. 3, 506, 2021. DOI: https://doi.org/10.3390/foods10030506. Disponível em: https://www.mdpi.com/2304-8158/10/3/506. Acesso em: 06 ago. 2021.

https://repositorio.unb.br/handle/10482/41592

https://doi.org/10.3390/foods10030506

https://orcid.org/0000-0003-2361-8906

https://orcid.org/0000-0002-0369-287X

https://orcid.org/0000-0002-9071-8512

https://orcid.org/0000-0002-5286-2249

https://orcid.org/0000-0002-6109-0885

https://orcid.org/0000-0002-0922-9819

https://orcid.org/0000-0002-7083-1753

https://orcid.org/0000-0003-0370-3089

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3856933

Autor

Romão, Bernardo

Falcomer, Ana Luísa

Palos, Gabriela

Cavalcante, Sandra

Botelho, Raquel Braz Assunção

Nakano, Eduardo Yoshio

Raposo, António

Shakeel, Faiyaz

Alshehri, Sultan

Mahdi, Wael A.

Zandonadi, Renata Puppin

Institución

Universidade de Brasília (Brasil)

Materias

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