https://verdinexorinhibitor.co....m/higher-health-and-
Both Glycaemic list (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. Using this perspective, high-amylose (HA) flours, with a greater percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery services and products (biscuits, taralli and bread) in comparison to services and products gotten from mainstream flour. Ten healthier
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