High insoluble fibre content increases in vitro starch digestibility in partially baked breads

  1. Ronda, F.
  2. Rivero, P.
  3. Caballero, P.A.
  4. Quilez, J.
Revue:
International Journal of Food Sciences and Nutrition

ISSN: 0963-7486,  1465-3478

Année de publication: 2012

Volumen: 63

Número: 8

Pages: 971-977

Type: Article

DOI: 10.3109/09637486.2012.690025 GOOGLE SCHOLAR