Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)-Reference-Cited by-同舟云学术

Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)

Published:2021-12 Issue:2 Volume:1 Page:100022
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Ijarotimi Oluwole Steve,Fakayejo Damilola Alex,Oluwajuyitan Timilehin David^ORCID

Publisher

Elsevier BV

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