Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.
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Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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2016年學術文章
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name
Effect of fat type in baked br ...... mation and glycaemic response.
@en
Effect of fat type in baked br ...... mation and glycaemic response.
@nl
type
label
Effect of fat type in baked br ...... mation and glycaemic response.
@en
Effect of fat type in baked br ...... mation and glycaemic response.
@nl
prefLabel
Effect of fat type in baked br ...... mation and glycaemic response.
@en
Effect of fat type in baked br ...... mation and glycaemic response.
@nl
P2093
P2860
P1476
Effect of fat type in baked br ...... mation and glycaemic response.
@en
P2093
Christiani Jeyakumar Henry
Evelyn Lau
Weibiao Zhou
P2860
P304
P356
10.1017/S0007114516001458
P577
2016-04-22T00:00:00Z