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Preparation of Low Glycemic Index Multigrain Steamed Bun:
Sanshan ZHANG
;
Mengling YU
;
Ji LEI
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010118. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2022010118
RT Journal T1 <Title>Preparation of Low Glycemic Index Multigrain Steamed Bun</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2296a253ccd94718805452ec046abba6&Exemplar=1&LAN=DE A1 Sanshan ZHANG A1 Mengling YU A1 Ji LEI A1 Qiao ZHANG A1 Xian LI A1 Yujie HE PB The editorial department of Science and Technology of Food Industry YR 2022 K1 multigrain steamed bun K1 low glycemic index K1 buckwheat flour K1 pomelo pulp K1 chia seeds K1 in vitro digestibility K1 ratio of raw materials K1 starch retrogradation K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010118 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022010118 DO https://doi.org/10.13386/j.issn1002-0306.2022010118 SF ELIB - SuUB Bremen
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