Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro
Crossref DOI link: https://doi.org/10.1007/s00394-014-0806-9
Published Online: 2015-01-31
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Soong, Yean Yean
Quek, Rina Yu Chin
Henry, Christiani Jeyakumar
Text and Data Mining valid from 2015-01-31