In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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5. Glycemic index of cereal products explained by their content of rapidly and slowly available glucose;Englyst;British Journal of Nutrition,2003
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