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
Tipo de Documento
Article
Year published
2021
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 339, Páginas: 127887
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85089950784
Source Identifiers
ISSN: 0308-8146
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