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10 积分 2025-01-18 加入
Polyphenols and the glycaemic index of legume pasta
1个月前
已完结
In vitrocarbohydrate digestibility of whole-chickpea and chickpea bread products
1个月前
已完结
Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red Flour
1个月前
已完结
Grain sorghum muffin reduces glucose and insulin responses in men
1个月前
已完结
Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings
1个月前
已完结
Whole grain cereals: functional components and health benefits
1个月前
已完结
In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine
2个月前
已完结
Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination
2个月前
已完结
Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite
2个月前
已完结
Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats
2个月前
已完结
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