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Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia (2020)

First Author: Robertson T

Attributed to: Resistant Starch Production and Glucose Release from Pre-Prepared Chilled Food; the SPUD Project funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1093/cdn/nzaa049_047

Publication URI: http://dx.doi.org/10.1093/cdn/nzaa049_047

Type: Journal Article/Review

Parent Publication: Current Developments in Nutrition