Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects
暂无分享,去创建一个
A. Fardet | B. Gaillard-Martinie | M. Davicco | J. Mardon | D. Lioger | C. Rémésy | Pascal Foassert