@microbiologia.pratica: Esse pão ajuda “controlar” a sua glicemia… Via TkTk 👉🏻 inside.human.xray009 | filipposourdough | myformosafood | not.only.bread | foodnetwork Fontes: ROLIM, Maria Esther et al. Consumption of sourdough bread and changes in the glycemic control and satiety: a systematic review. Critical Reviews in Food Science and Nutrition, v. 64, n. 3, p. 801-816, 2024. DOI: 10.1080/10408398.2022.2108756⁠. SCAZZINA, Francesca et al. Sourdough bread: starch digestibility and postprandial glycemic response. Journal of Cereal Science, v. 49, n. 3, p. 419-421, 2009. DOI: 10.1016/j.jcs.2008.12.008⁠. GIL-CARDOSO, K. et al. Consumption of sourdough breads improves postprandial glucose response and produces sourdough-specific effects on biochemical and inflammatory parameters and mineral absorption. Journal of Agricultural and Food Chemistry, v. 69, n. 10, p. 3044-3059, 2021. DOI: 10.1021/acs.jafc.0c07200⁠. STAMATAKI, Nikoleta S.; YANNI, Amalia E.; KARATHANOS, Vaios T. Bread making technology influences postprandial glucose response: a review of the clinical evidence. British Journal of Nutrition, v. 117, n. 7, p. 1001-1012, 2017. DOI: 10.1017/S0007114517000770⁠. . #ciencia #saude #alimentos #microbiologia

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