Ry n 1: one hundred refined wheat venous spaghetti durum wheat flour 33.0 six.0 capillary 10 spaghetti
Ry n 1: one hundred refined wheat venous spaghetti durum wheat flour 33.0 six.0 capillary 10 spaghetti white wheat flour 36.four 35.eight venous 50.0 Imply Blood IL-4 Protein Autophagy Sample ten 12 Sample Common Av. CHO Table 1. Pasta item qualities, glycemic index and experimental Protocol information. -spaghetti white wheat flour 42.1 Low GI ten.eight capillary G G 50.0 Category n 1: 100 refined wheat Types Pasta Solution Characteristics Formulation Data Distribution Foods 2021, ten, x FOR PEER Evaluation Experimental Protocol Information 36.4 35.8 venous 12 spaghetti white wheat flour 42.1 ten.eight capillary ten 50.0 Worth Low GI Form Meal (g)/Portion Table 1. Pasta solution characteristics, glycemic index and experimental protocol information. -spaghetti white wheat flour 43.8 GI Data 9.2 capillary 10 Size G G 50.0 spaghetti, dried at high temperature (80 Pasta Solution Characteristics durum wheat flour GI Data Experimental Protocol Data Imply Blood Sample 13 10 Sample Nitrocefin Anti-infection Standard Av. CHO 42.1 10.eight capillary 50.0 spaghetti white wheat flour 43.8 9.2 Table 1. Pasta item characteristics, glycemic index and experimental protocol information. -spaghetti 44.0 7.0 G G 50.0 durum wheat (var. Duilio) flour Category n 1: one hundred refined wheat capillary 32.six six.1 Foods 2021, ten, x FOR PEER Overview Varieties Pasta Solution Characteristics Formulation Information Distribution ) spaghetti, dried at higher temperature (80 Experimental Protocol Information Imply GI Information Blood Sample ten Size Sample Regular (g)/Portion Av. CHO Worth Low GI Sort Meal capillary 10 50.0 spaghetti white wheat flour 43.eight 9.two Table 1. Pasta product qualities, glycemic index and experimental protocol information. n.a. G G 48.0 -spaghetti (CT: 15 min) white flour 44.0 3.0 durum wheat (var. Duilio) flour 32.6 six.1 Foods 2021, ten, x FOR PEER Overview durum wheat flour 44.0 7.0 13 Varieties Pasta Solution Traits Formulation Data Distribution ) spaghetti durum wheat flour 33.0 six.0 capillary ten G 50.0 Experimental Protocol Information Imply Blood Sample ten Size Sample Regular (g)/Portion Av. CHO Worth GI Information Form Meal Table 1. Pasta product characteristics, glycemic index and experimental protocol information. -spaghetti white wheat flour 44.1 19.eight G G 50.0 Foods 2021, 10, x FOR PEER Evaluation spaghetti durum wheat flour 7.0 capillary 13 50.0 Category n 1: 100 refined wheat capillary spaghetti (CT: 15 min) white flour 44.0 3.0 n.a. ten 48.0 Types Pasta Item Characteristics Formulation Data Distribution spaghetti durum wheat flour 33.0 six.0 capillary ten G 50.0 spaghetti, dried at high temperature (80 Experimental Protocol Data spaghetti white wheat flour 36.4 35.8 venous 12 Mean GI Information Blood Sample 10 Size Sample Standard (g)/Portion Av. CHO Value Low GI Kind Meal G G 50.0 -penne durum wheat flour 47.0 4.0 durum wheat (var. Duilio) flour Category n 1: 100 refined wheat capillary 32.six capillary ten G 50.0 6.1 spaghetti (CT: 15 min) white flour 44.0 three.0 n.a. ten 48.0 spaghetti white wheat flour 44.1 19.eight capillary 50.0 Types Pasta Product Characteristics Formulation Data Distribution Table 1. Pasta item qualities, glycemic index and experimental protocol information. ) Experimental Protocol Data spaghetti white wheat flour 36.4 35.8 venous 12 50.0 Imply Blood Sample 12 Size Sample Standard (g)/Portion Av. CHO 42.1 10.8 c.