Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
Crossref DOI link: https://doi.org/10.1007/s13197-018-3061-x
Published Online: 2018-03-28
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kurek, Marcin Andrzej
Wyrwisz, Jarosław
Karp, Sabina
Wierzbicka, Agnieszka
Text and Data Mining valid from 2018-03-28
Article History
Revised: 21 January 2018
Accepted: 29 January 2018
First Online: 28 March 2018