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Oat and Lentil-Based Muffins as a Functional Food: Enhanced Glycaemia Control, Anti-Inflammatory Effects, and Intestinal Epithelium Integrity

AuthID
P-01A-HQG

Author(s)

Geraldo, R

Machado, M

Silva, S

Pinho, S

Pintado, M

Document Type

Article

Year published

2025

Published

in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646

Volume: 135, Pages: 107101 (9)

Indexing

Wos^®

Scopus^®

Crossref^®

Unpaywall^®

Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.jff.2025.107101

Scopus: 2-s2.0-105021981430

Unpaywall: 10.1016/j.jff.2025.107101

Wos: WOS:001621795700001

Source Identifiers

ISSN: 1756-4646

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Oat and Lentil-Based Muffins as a Functional Food: Enhanced Glycaemia Control, Anti-Inflammatory Effects, and Intestinal Epithelium Integrity

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Oat and Lentil-Based Muffins as a Functional Food: Enhanced Glycaemia Control, Anti-Inflammatory Effects, and Intestinal Epithelium Integrity

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