Publication | Closed Access
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
78
Citations
38
References
2011
Year
Food ChemistryNutritionIn Vitro FermentationBakery ProductsMedicineFood AnalysisDiabetesVivo AssessmentFood QualityPharmacologyGlycemic IndexFood TechnologyChromatographyHealth Sciences
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