Rogowicz-Frontczak, A.; Strozyk, S.; Pilacinski, S.; Koperska, A.; Le Thanh-Blicharz, J.; Tanska, M.; Zozulinska-Ziolkiewicz, D.
Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study. Nutrients 2026, 18, 1152.
https://doi.org/10.3390/nu18071152
AMA Style
Rogowicz-Frontczak A, Strozyk S, Pilacinski S, Koperska A, Le Thanh-Blicharz J, Tanska M, Zozulinska-Ziolkiewicz D.
Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study. Nutrients. 2026; 18(7):1152.
https://doi.org/10.3390/nu18071152
Chicago/Turabian Style
Rogowicz-Frontczak, Anita, Sylwia Strozyk, Stanislaw Pilacinski, Anna Koperska, Joanna Le Thanh-Blicharz, Magdalena Tanska, and Dorota Zozulinska-Ziolkiewicz.
2026. "Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study" Nutrients 18, no. 7: 1152.
https://doi.org/10.3390/nu18071152
APA Style
Rogowicz-Frontczak, A., Strozyk, S., Pilacinski, S., Koperska, A., Le Thanh-Blicharz, J., Tanska, M., & Zozulinska-Ziolkiewicz, D.
(2026). Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study. Nutrients, 18(7), 1152.
https://doi.org/10.3390/nu18071152
