Can bread processing conditions alter glycaemic response?
10.1016/j.foodchem.2014.10.040
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2016
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sg-nus-scholar.10635-1273222023-10-26T09:57:17Z Can bread processing conditions alter glycaemic response? Lau E. Soong Y.Y. Zhou W. Henry J. CHEMISTRY 10.1016/j.foodchem.2014.10.040 Food Chemistry 173 250-256 2016-09-09T00:49:30Z 2016-09-09T00:49:30Z 2015 Article Lau E., Soong Y.Y., Zhou W., Henry J. (2015). Can bread processing conditions alter glycaemic response?. Food Chemistry 173 : 250-256. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2014.10.040 3088146 http://scholarbank.nus.edu.sg/handle/10635/127322 000347755800033 Elsevier |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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| description |
10.1016/j.foodchem.2014.10.040 |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY Lau E. Soong Y.Y. Zhou W. Henry J. |
| format |
Article |
| author |
Lau E. Soong Y.Y. Zhou W. Henry J. |
| spellingShingle |
Lau E. Soong Y.Y. Zhou W. Henry J. Can bread processing conditions alter glycaemic response? |
| author_sort |
Lau E. |
| title |
Can bread processing conditions alter glycaemic response? |
| title_short |
Can bread processing conditions alter glycaemic response? |
| title_full |
Can bread processing conditions alter glycaemic response? |
| title_fullStr |
Can bread processing conditions alter glycaemic response? |
| title_full_unstemmed |
Can bread processing conditions alter glycaemic response? |
| title_sort |
can bread processing conditions alter glycaemic response? |
| publisher |
Elsevier |
| publishDate |
2016 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/127322 |
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1781790344995667968 |