Search Results - Delamare, Gael Y.F.

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    Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

    Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products by Delamare, Gael Y.F., Butterworth, Peter J., Ellis, Peter R., Hill, Sandra, Warren, Frederick J., Edwards, Cathrina H.

    Published in Food Chemistry: X
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