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Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Food ChemistryNutritionCarboxymethyl CelluloseFood AnalysisGlycobiologyAgricultural EconomicsPolysaccharideIn-vitro Starch DigestibilityFood EngineeringPhysico-textural CharacteristicsHealth Sciences