Found: 4
Select item for more details and to access through your institution.
Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 4, p. 395, doi. 10.1111/jtxs.12326
- By:
- Publication type:
- Article
Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1877, doi. 10.1007/s00217-020-03542-8
- By:
- Publication type:
- Article
Effects of Daily Consumption of Synbiotic Bread on Insulin Metabolism and Serum High-Sensitivity C-Reactive Protein among Diabetic Patients: A Double-Blind, Randomized, Controlled Clinical Trial.
- Published in:
- Annals of Nutrition & Metabolism, 2014, v. 65, n. 1, p. 34, doi. 10.1159/000365153
- By:
- Publication type:
- Article
Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes.
- Published in:
- Lipids, 2014, v. 49, n. 7, p. 695, doi. 10.1007/s11745-014-3901-z
- By:
- Publication type:
- Article