Article Versions Notes

Di Rosa C, De Arcangelis E, Vitelli V, Crucillà S, Angelicola M, Trivisonno MC, Sestili F, Blasi E, Cicatiello C, Lafiandra D, et al. Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods. 2023; 12(2):319. https://doi.org/10.3390/foods12020319

Di Rosa, Claudia, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, and et al. 2023. "Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers" Foods 12, no. 2: 319. https://doi.org/10.3390/foods12020319

Di Rosa, C., De Arcangelis, E., Vitelli, V., Crucillà, S., Angelicola, M., Trivisonno, M. C., Sestili, F., Blasi, E., Cicatiello, C., Lafiandra, D., Masci, S., Messia, M. C., De Gara, L., Marconi, E., & Khazrai, Y. M. (2023). Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods, 12(2), 319. https://doi.org/10.3390/foods12020319