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Pasta and Bread Prepared With Durum Wheat Semolina: Effect on Post-prandial Glucose and Insulin Metabolism

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT03104686
Recruitment Status : Completed
First Posted : April 7, 2017
Last Update Posted : September 12, 2018
Information provided by (Responsible Party):
Francesca Scazzina Ph.D., University of Parma

No Study Results Posted on for this Study
Recruitment Status : Completed
Actual Primary Completion Date : June 15, 2018
Actual Study Completion Date : June 15, 2018
Petitot, M., Abecassis, J. & Micard, V. Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends Food Sci Tech. 2009;20,521-532