Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
| Image |  |
|---|---|
| Description | scientific article published in February 2009 |
| Author/s |
author: Julie Mardon Anthony Fardet |
| Publication date | February 1, 2009 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |