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