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Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion. (2022)

First Author: Srv A

Attributed to: Better Foods for better health: Partnership between High Value Nutrition New Zealand and Food Innovation and Health QIB funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1017/s000711452100252x

PubMed Identifier: 34218822

Publication URI: http://europepmc.org/abstract/MED/34218822

Type: Journal Article/Review

Volume: 127

Parent Publication: The British journal of nutrition

Issue: 10

ISSN: 0007-1145