In vitroDigestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
In vitroDigestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 1, Pages E34-E38
Publisher
Wiley
Online
2008-12-10
DOI
10.1111/j.1750-3841.2008.01016.x

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.