title: Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic Index.
authors.forename: C
authors.initials: C
authors.lastname: Tubili
authors.forename: L
authors.initials: L
authors.lastname: Morviducci
authors.forename: M R
authors.initials: MR
authors.lastname: Nardone
authors.forename: S
authors.initials: S
authors.lastname: Agrigento
authors.forename: N
authors.initials: N
authors.lastname: Villani
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism; D001939:Bread / Q000009:adverse effects; D003296:Cooking; D004040:Dietary Carbohydrates / Q000008:administration & dosage* / Q000009:adverse effects; D004043:Dietary Fiber / Q000008:administration & dosage*; D005511:Food Handling; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood; D008875:Middle Aged; D018673:Nutrition Policy; D013649:Taste; D013997:Time Factors
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D007328:Insulin