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.

Miền	Giá trị
Nguồn
Phiên bản
Authors
Người bảo dưỡng
Email người bảo dưỡng
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)
Funder Code(s)
Journal Is Open Access	false
Open Access Status	hybrid
PDF URL	https://pubs.rsc.org/en/content/articlepdf/2020/fo/c9fo02460c
Publisher URL	https://doi.org/10.1039/c9fo02460c