Low GI 35.eight venous 12 G 50.0 -pasta wheat flour 72.six n.a. ten ten WB G
Low GI 35.8 venous 12 G 50.0 -pasta wheat flour 72.6 n.a. 10 10 WB G n.a. MNITMT Inhibitor capillary 50.0 spaghetti white wheat flour 43.8 9.2 Category n 1: one hundred refined wheat capillary Table 1. Pasta solution characteristics, glycemic index and experimental protocol data. spaghetti, dried at high temperature (80 capillary 12 ten G G n.a. -spaghetti 72.eight GI Data 5.0 durum wheat (var. Duilio) flour 32.6 capillary 50.0 spaghetti white wheat flour 42.1 Low GI 10.eight capillary ten G 50.0 6.1 Pasta Product Characteristics wheat refined flour Experimental Protocol Data spaghetti durum wheat flour 44.0 7.0 capillary 13 G 50.0 Table 1. Pasta solution characteristics, glycemic index and experimental protocol information. spaghetti, dried at higher temperature (80 ) -pasta, fresh # Pasta Solution Traits white flour (CT: semolina flour 78.0 eight.0 capillary WB G 50.0 durum wheat (var. Duilio) flour 32.six capillary ten G 50.0 six.1 Experimental Protocol Data capillary ten G 50.0 spaghetti 20 min) white wheat flour 43.8 9.two Imply GI Data Blood Sample 10 ten Sample Regular Av. CHO Table 1. Pasta product qualities, glycemic index and experimental protocol data. spaghetti (CT: 15 min) 44.0 3.0 n.a. 48.0 spaghetti, dried at high temperature (80 ) spaghetti durum wheat flour 33.0 6.0 capillary ten 50.0 Varieties Pasta Product Traits white wheat flour Formulation G G 50.0 -spaghetti 83.six Data Distribution capillary 9.six durum wheat (var. Duilio) flour 32.6 capillary ten G 50.0 six.1 Mean Blood Sample 19Experimental Protocol Data Sample Mouse medchemexpress Standard (g)/Portion Av. CHO spaghetti durum wheat flour 44.0 7.0 capillary 13 G 50.0 Worth GI Data Kind Size Meal Table 1. Pasta item characteristics, glycemic index and experimental protocol information. spaghetti white wheat flour 44.1 19.eight capillary ten G 50.0 ) spaghetti durum wheat flour 33.0 six.0 capillary ten Types Pasta Item Traits Formulation Information Distribution spaghetti white wheat flour 36.four 35.eight venous 12 G 50.0 Experimental Protocol Data Imply 2: 100 Sample Typical (g)/Portion Av. CHO Worth Sort Size Meal spaghetti (CT: 15 min) white flour 44.0 3.0 n.a. 10 G 48.0 Category n GI Data whole wheat capillary Category n 1: 100 refined wheat Blood Sample penne durum wheat flour 47.0 4.0 ten G 50.0 spaghetti 33.0 6.0 Sorts Information Distribution 36.four 35.8 venous 12 spaghetti white wheat flour 42.1 10.8 capillary 10 G 50.0 Pasta Solution Qualities Formulation Experimental Protocol Information Imply GI Data Sample Regular (g)/Portion Av. CHO Foods 2021, ten, x FOR PEER Review Value Low GI Sort Size Meal spaghetti white wheat flour 44.1 19.eight capillary 10 G 50.0 Category n 1: 100 refined wheat Blood Sample spaghetti semolina flour 47.0 n.a. capillary G 50.0 Types Formulation Information Distribution spaghetti white wheat flour 36.4 35.eight venous 12 Low10.eight GI 42.1 capillary 10 G 50.0 spaghetti white wheat flour 43.eight 9.2 Mean Sample Standard (g)/Portion Av. CHO Worth Low GI Type Size Meal Category n 1: 100 refined wheat Blood Sample penne durum wheat flour 47.0 4.0 capillary ten G 50.0 Varieties Formulation Information Distribution spaghetti, dry durum wheat (var. Svevo) flour 48.0 4.0 n.a. spaghetti, dried at higher temperature (80 42.1 ten.eight capi.