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Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products (2020)

First Author: Delamare GYF

Attributed to: Mapping the Occurrence and Characteristics of Type 1 Resistant Starch 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