RS Content and eGI Value of Cooked Noodles (I): Effect of...

Foods 2020 / 03 Vol. 9; Iss. 3

RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods

Tian, Yu, Li, Ming, Tang, Aoxing, Jane, Jay-Lin, Dhital, Sushil, Guo, Boli
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Volume:
9
Language:
english
Journal:
Foods
DOI:
10.3390/foods9030328
Date:
March, 2020
File:
PDF, 2.15 MB
english, 2020
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