The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients (Q46665111)
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scientific article published on 2 April 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients |
scientific article published on 2 April 2008 |
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The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients (English)
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Franca Marangoni
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Andrea Poli
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2 April 2008
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18
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9
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602-605
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