Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

Published 2019 View Full Article

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Title
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 90, Issue -, Pages 102851
Publisher
Elsevier BV
Online
2019-10-01
DOI
10.1016/j.jcs.2019.102851

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