knackebrod crispbread
Selected indexed studies
- Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. (Molecules, 2024) [PMID:38675700]
- Guar crispbread in the diabetic diet. (Br Med J, 1980) [PMID:6250664]
- Guar crispbread in the diabetic diet. (Br Med J, 1978) [PMID:737474]
_Worker-drafted node — pending editorial review._
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Sources
- Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. (2024) pubmed
- Guar crispbread in the diabetic diet. (1980) pubmed
- Guar crispbread in the diabetic diet. (1978) pubmed
- Effect of guar crispbread with cereal products and leguminous seeds on blood glucose concentrations of diabetics. (1980) pubmed
- Guar crispbread in the diabetic diet. (1979) pubmed
- Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread. (2017) pubmed
- Dietary fiber and blood lipids: treatment of hypercholesterolemia with guar crispbread. (1980) pubmed
- Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics. (2024) pubmed
- Valorisation of carrot pomace for novel crispbread development using the potential of chia seeds (Salvia hispanica L.) as a texturising agent. (2025) pubmed
- Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract. (2025) pubmed