Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates (2019)
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/10.1016/j.foostr.2019.100109
Publication URI: http://dx.doi.org/10.1016/j.foostr.2019.100109
Type: Journal Article/Review
Parent Publication: Food Structure