About: Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

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About: Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses Goto Sponge Distinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в листопаді 2018 (uk) article scientifique publié en 2018 (fr) im November 2018 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58559888-E263C001-F7FD-4E3F-A4C0-6A5B3796120B
publication date	2018-11-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q58559888-0A593EA3-65C2-46BA-9011-F4D1948232BB
language of work or name	English
exact match	wds:Q58559888-E022BFD2-9347-430D-8F11-F12B9FD51430
exact match	https://scigraph.springernature.com/pub.10.1007/s13197-018-3374-9
cites work	wds:Q58559888-0C59A81B-6281-41A5-B0C7-241B10D3EDCB wds:Q58559888-0F9569BA-2909-4D0B-8B84-D661FC5AB231 wds:Q58559888-6305FC1D-F94B-45B8-9B50-DDD929A8E610 wds:Q58559888-6F6B0C2C-ADA0-4E53-842D-D92B68A11590 wds:Q58559888-84A809BE-8CFA-4BE6-B02F-2049879F62C3 wds:Q58559888-941523DB-594E-4368-9E06-77F969666046 wds:Q58559888-A2985DA6-1A87-4386-A89E-C2DCEE6684E9 wds:Q58559888-A600D376-5E61-492C-AF80-EE93B2DBE3D8 wds:Q58559888-BFF6323F-3385-4B60-9CD4-10A7BC089367
cites work	Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. Effects of chickpea flour on wheat pasting properties and bread making quality Health effects of dietary fiber Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber Application and opportunities of pulses in food system: a review Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread).
author name string	wds:Q58559888-19A67E04-7903-435C-9809-941DDD7410DF wds:Q58559888-6E421763-74D6-4512-96EF-2704EDF5FC8D wds:Q58559888-81E35E94-A24D-49B0-8FC8-1311345774F0 wds:Q58559888-AB77D3F8-D00F-478F-BD7C-458D4AC18117 wds:Q58559888-C50D040C-08B4-4BD3-B684-DCCEB464232B wds:Q58559888-C8F7DF39-E277-4A28-8E51-18C8E61F96ED wds:Q58559888-CB8266B8-0B7E-45EE-97B3-F81011F607C0 wds:Q58559888-DB367308-A080-4B55-99AE-016E4C41A504
author name string	Pasquale De Vita Lucia Lecce Lucia Padalino Matteo Alessandro Del Nobile Valentina Giovanniello Alfio Spina Serena Muccilli Virgilio Giannone
rdfs:label	Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (en) Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (nl)
skos:prefLabel	Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (en) Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (nl)
name	Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (en) Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (nl)
author	wds:Q58559888-747C0D85-D9F0-4F56-B129-728D9A67CD43
author	Donatella Bianca Maria Ficco
title	wds:Q58559888-4587A577-F8EE-4E9B-8899-6E56F810DA64
title	Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses (en)
page(s)	wds:Q58559888-1B5566E8-151B-460F-B644-DA77054C8DE8
page(s)	4458-4467
instance of	wds:Q58559888-01D97456-632C-4C80-8C1B-087D4B9701EC
instance of	scholarly article
main subject	wds:Q58559888-9A959FCE-1765-4446-8BF2-346B4281FB4E
main subject	Triticum
PubMed ID	wds:Q58559888-816448CE-0985-4C68-A5AD-EE0E397CF62D
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30333642
PubMed ID	30333642
published in	wds:Q58559888-1997D212-CC31-4699-872D-8082DE59FEEA
published in	Journal of Food Science and Technology
issue	wds:Q58559888-55A4D7DB-522B-4393-8976-A730A92A4F5E
volume	wds:Q58559888-713F53BB-FBB3-4ED6-92C7-367FA05BDF07
issue	11
volume	55
DOI	wds:Q58559888-92C0D972-1502-4758-AAA0-FB507B58F078
DOI	http://dx.doi.org/10.1007/S13197-018-3374-9
DOI	10.1007/S13197-018-3374-9
PMCID	wds:Q58559888-B18CDC49-ED8C-4CA1-A49F-12A03D18E054
PMCID	6170343
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58559888
is cites work of	Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
is cites work of	wds:Q90461113-388C37B2-49E4-4D7D-AE60-641B486C70AD

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