Reducing the glycemic index of short dough biscuits by...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 10

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

Alongi, Marilisa, Melchior, Sofia, Anese, Monica
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.10.068
Date:
October, 2018
File:
PDF, 383 KB
english, 2018
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