Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
出版年份 2016 全文链接
标题
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 9, Pages 1979-1987
出版商
Wiley
发表日期
2016-06-06
DOI
10.1111/ijfs.13143
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