Influence of the Addition of Different Ingredients on the Bioaccessibility of Glucose Released from Rice During Dynamic in Vitro Gastrointestinal Digestion

AuthID
 P-00S-8RD
4
Author(s)
Document Type
Article in Press
Year published
2020
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, ISSN: 0963-7486
Volume: 72, Issue: 1, Pages: 45-56 (12)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85085513294
Wos: WOS:000535074300001
Source Identifiers
ISSN: 0963-7486
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