Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro - Concepedia

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Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro

50

Citations

15

References

2015

Year

Yean Yean Soong, Rina Yu Chin Quek, Christiani Jeyakumar Henry

European Journal of Nutrition

NutritionIn Vitro FermentationFood AnalysisComparative StudyGrain QualityGlycemic PotencyBarley Flours

References

	Year	Citations

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