The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)
Crossref DOI link: https://doi.org/10.1007/s13197-017-2552-5
Published Online: 2017-03-10
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lestari, Lily Arsanti http://orcid.org/0000-0003-2930-4254
Huriyati, Emy
Marsono, Yustinus
Funding for this research was provided by:
Universitas Gadjah Mada, Faculty of Medicine (2014)
License valid from 2017-03-10