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Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.

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Title: Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.
Authors: Acosta-Domínguez, L.1, Mata-Ramirez, R. M.1, Vernon-Carter, E. J.2, Alvarez-Ramirez, J.2, Garcia-Hernandez, A.1, Roldan-Cruz, C. A.3, Garcia-Diaz, S.4, samgarcia@uv.mx
Source: Revista Mexicana de Ingeniería Química; sep-dic2025, Vol. 24 Issue 3, p1-10, 10p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 190318129
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.
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  Data: <searchLink fieldCode="AU" term="%22Acosta-Domínguez%2C+L%2E%22">Acosta-Domínguez, L.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AU" term="%22Mata-Ramirez%2C+R%2E+M%2E%22">Mata-Ramirez, R. M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AU" term="%22Vernon-Carter%2C+E%2E+J%2E%22">Vernon-Carter, E. J.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AU" term="%22Alvarez-Ramirez%2C+J%2E%22">Alvarez-Ramirez, J.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AU" term="%22Garcia-Hernandez%2C+A%2E%22">Garcia-Hernandez, A.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AU" term="%22Roldan-Cruz%2C+C%2E+A%2E%22">Roldan-Cruz, C. A.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AU" term="%22Garcia-Diaz%2C+S%2E%22">Garcia-Diaz, S.</searchLink><relatesTo>4</relatesTo>, <i>samgarcia@uv.mx</i>
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  Data: <searchLink fieldCode="JN" term="%22Revista+Mexicana+de+Ingeniería+Química%22">Revista Mexicana de Ingeniería Química</searchLink>; sep-dic2025, Vol. 24 Issue 3, p1-10, 10p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=190318129
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.24275/rmiq/Alim25633
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      – Code: eng
        Text: English
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        PageCount: 10
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      – TitleFull: Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.
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            NameFull: Acosta-Domínguez, L.
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            NameFull: Mata-Ramirez, R. M.
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            NameFull: Vernon-Carter, E. J.
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            NameFull: Alvarez-Ramirez, J.
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            NameFull: Garcia-Hernandez, A.
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            NameFull: Roldan-Cruz, C. A.
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            NameFull: Garcia-Diaz, S.
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            – D: 01
              M: 09
              Text: sep-dic2025
              Type: published
              Y: 2025
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              Value: 24
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