Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers
Year: 2003
Type: article
Source: Food Chemistry
Authors: Isabel Goñi, Carmen Valentı́n-Gamazo
Institution: Universidad Complutense de Madrid
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: closed
OpenAlex ID: W1974530786