Improvement of Wheat Cookies' Nutritional Quality, by Partial Substitution with Common Bean and Maize Flours, Sustained Human Glycemia and Enhanced Satiety Perception

AuthID
 P-00V-3ZY
8
Author(s)
Sepodes, B
·
Document Type
Article in Press
Year published
2021
Published
in CEREAL CHEMISTRY, ISSN: 0009-0352
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Wos®
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Publication Identifiers
Wos: WOS:000666894100001
Source Identifiers
ISSN: 0009-0352
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