Yoghurt and Curd Cheese Addition to Wheat Bread Dough: Impact on in Vitro Starch Digestibility and Estimated Glycemic Index

AuthID
 P-00S-NFS
3
Author(s)
Graça, C
·
Sousa, ID
Document Type
Article
Year published
2021
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 339, Pages: 127887
Indexing
Scopus®
Crossref®25
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85089950784
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2025 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service