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:
Mapping the Occurrence and Characteristics of Type 1 Resistant Starch
funded by
BBSRC
Abstract
No abstract provided
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
Volume: 5
Parent Publication: Food chemistry: X
ISSN: 2590-1575