论文信息 - Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread - 字舞流文

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

C. Rizzello | R. Di Cagno | M. Gobbetti | M. De Angelis | G. Alfonsi | P. Arnault | S. Cappelle | Philip Arnault