In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
出版年份 2020 全文链接
标题
In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
作者
关键词
-
出版物
Foods
Volume 9, Issue 10, Pages 1374
出版商
MDPI AG
发表日期
2020-09-28
DOI
10.3390/foods9101374
参考文献
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