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

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.fochx.2020.100078

PubMed Identifier: 32140680

Publication URI: http://europepmc.org/abstract/MED/32140680

Type: Journal Article/Review

Parent Publication: Food Chemistry: X

ISSN: 2590-1575