Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study

The starch characteristics of raw semolina determine sbeIIa/b-AB pudding digestibility in vitro and glycaemic index in vivo.

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Article Host Type	publisher
Article Is Open Access	true
Article License Type	cc-by-nc
Article Version Type	publishedVersion
Citation Report	https://scite.ai/reports/10.1039/c9fo02460c
DFW Organisation	QIB
DFW Work Package	2
DOI	10.1039/c9fo02460c
Date Last Updated	2020-09-04T06:38:20.186789
Evidence	open (via page says license)
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Journal Is Open Access	false
Open Access Status	hybrid
PDF URL	https://pubs.rsc.org/en/content/articlepdf/2020/fo/c9fo02460c
URL del publicador	https://doi.org/10.1039/c9fo02460c