Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods. (2022)
Attributed to:
Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.tifs.2021.11.015
PubMed Identifier: 35210697
Publication URI: http://europepmc.org/abstract/MED/35210697
Type: Journal Article/Review
Volume: 120
Parent Publication: Trends in food science & technology
ISSN: 0924-2244