The scientific basis for healthful carbohydrate profile
Author:
Affiliation:
1. Nestlé Research Center, Vers chez les Blanc, CP44, 1000 Lausanne 26, Switzerland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1392287
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5. Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products
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