EFFECT OF STARCH-PROTEIN INTERACTION IN WHEAT ON ITS DIGESTIBILITY AND GLYCEMIC RESPONSE

被引：1
|
作者：
JENKINS, DJA [1 ]
WOLEVER, TMS [1 ]
THORNE, MJ [1 ]
RAO, AV [1 ]
THOMPSON, LU [1 ]
机构：
[1] UNIV TORONTO,FAC MED,DEPT NUTR SCI,TORONTO M5S 1A8,ONTARIO,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1987年 / 20卷 / 05期
关键词：
D O I：
10.1016/S0315-5463(87)71286-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：320 / 320
页数：1
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