Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads - Publication - Bridge of Knowledge

Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

Abstract

Citations

2 2

CrossRef
0

Web of Science
2 2

Scopus

Authors (4)

Natalia Bączek
Anna Jarmułowicz
Małgorzata WRONKOWSKA Dr hab. inż.
Claudia Haros

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 330,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2020.127199
Verified by:: No verification

seen 24 times