Improvement of Wheat Cookies' Nutritional Quality, by Partial Substitution with Common Bean and Maize Flours, Sustained Human Glycemia and Enhanced Satiety Perception

AuthID
 P-00V-3ZY
8
Author(s)
Mecha, E
·
Correia, V
·
da Silva, AB
·
Ferreira, A
·
Sepodes, B
·
Tipo de Documento
Article in Press
Year published
2021
Publicado
in CEREAL CHEMISTRY, ISSN: 0009-0352
Volume: 98, Número: 5, Páginas: 1123-1134 (12)
Indexing
Wos®
Scopus®
Crossref®12
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85108835775
Wos: WOS:000666894100001
Source Identifiers
ISSN: 0009-0352
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