Lv25
124 积分 2024-08-19 加入
Dietary carbohydrates: role of quality and quantity in chronic disease
1天前
已完结
Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits
8天前
已完结
Glycaemic response of pseudocereal‐based gluten‐free food products: a review
8天前
已完结
Advancements in understanding low starch hydrolysis in pigmented rice: A comprehensive overview of mechanisms
8天前
已完结
Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits
9天前
已完结
The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values
11天前
已完结
Modification of the Bumpus forceps
11天前
已关闭
Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
1个月前
已完结
Preparation of low estimated glycemic index (eGI) chestnut flours using enzymatic debranching and heat moisture treatment
1个月前
已完结
A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods
1个月前
已完结
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