Processing Technologies for Developing Low GI Foods – A Review
Author:
Affiliation:
1. Department of Consumer and Food Sciences University of Pretoria Private Bag X20, Hatfield Pretoria 0028 South Africa
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100243
Reference87 articles.
1. Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
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