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

机译：杜兰姆小麦面包的纤维高'，并通过次谷物和脉冲的部分粗面粉替代的部分粗面粉获得减少的体外血糖反应

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Donatella Bianca Maria Ficco; Serena Muccilli; Lucia Padalino; Virgilio Giannone; Lucia Lecce; Valentina Giovanniello; Matteo Alessandro Del Nobile; Pasquale De Vita; Alfio Spina;
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1. Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses [J] . Ficco Donatella Bianca Maria, Muccilli Serena, Padalino Lucia, Journal of Food Science and Technology . 2018,第11期

机译：含杜兰麦面包的纤维高，并通过次谷物和脉冲的部分粗面粉替代，减少了体外血糖反应的体外血糖反应
2. Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture [J] . Ana Bagulho, Ana Sofia Almeida, André Monho, Emirates Journal of Food and Agriculture . 2016,第6期

机译：混合物（面包粉和硬质小麦粗粉）在面包制造中的技术价值
3. Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage [J] . Spina Alfio, Brighina Selina, Muccilli Serena, Food and bioprocess technology . 2015,第5期

机译：用KCl和酵母提取物部分替代硬粒小麦（Triticum turgidum L subsp durum Desf。）面包中的NaCl：长期保存期间质量参数的评估
4. RESPONSE OF RAINFED BREAD AND DURUM WHEAT TO SOURCE, LEVEL AND TIMING OF NITROGEN FERTILIZER AT TWO VERTISOL SITES IN ETHIOPIA [C] . Tilahun Geleto, D.G. Tanner, Tekalign Mamo, Regional Wheat Workshop for Eastern, Central and Southern Africa . 1995

机译：埃塞俄比亚两种转甾醇位点雨面包和硬质小麦对氮肥源，水平和时序的反应
5. Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses [O] . Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino, 2018

机译：硬粒小麦面包纤维含量高通过用少量谷物和豆类替代部分的粗面粉来降低体外血糖反应
6. Partial Replacement of Durum Wheat Flour with the Blend of Non-traditional Cereals and Legume Flour on Pasta Quality: Review [O] . 2021

机译：杜兰姆小麦粉的部分替代杜兰姆小麦粉与面食质量的非传统谷物和豆科粉的混合物：审查

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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