Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

标题
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review
作者
关键词
-
出版物
出版商
Wiley
发表日期
2017-09-08
DOI
10.1111/ijfs.13552

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