baguette tradition
Selected indexed studies
- Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. (Eur J Clin Nutr, 2007) [PMID:16943848]
- Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. (J Food Sci, 2018) [PMID:30184250]
- Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation. (Food Res Int, 2024) [PMID:38128995]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. (2018) pubmed
- Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. (2007) pubmed
- Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation. (2024) pubmed
- Production of functional baguette biofortified with gamma-aminobutyric acid. (2026) pubmed
- The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure. (2022) pubmed
- Kinetics of bread crumb hydration as related to porous microstructure. (2016) pubmed
- Apparatus for the quantitative analysis of the aroma of french bread and its loss during storage. (2001) pubmed