Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products (2020)
Attributed to:
Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Publication URI: https://www.sciencedirect.com/science/article/pii/S259015752030002X
Type: Journal Article/Review
Parent Publication: Food Chemistry X