Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Overview of attention for article published in Journal of Food Science and Technology, March 2018

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Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. https://t.co/iXoK5gHZfz https://t.co/iC0XJFrXyf

19 Apr 2018

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