Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti-Reference-Cited by-同舟云学术

Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti

Published:2011-05 Issue:4 Volume:44 Page:940-948
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chillo S.,Ranawana D.V.,Henry C.J.K.

Publisher

Elsevier BV

Subject

Food Science

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