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