Bojarczuk, A.; Kęszycka, P.; Marszałek, K.; Gajewska, D.
The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults. Metabolites 2024, 14, 585.
https://doi.org/10.3390/metabo14110585
AMA Style
Bojarczuk A, Kęszycka P, Marszałek K, Gajewska D.
The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults. Metabolites. 2024; 14(11):585.
https://doi.org/10.3390/metabo14110585
Chicago/Turabian Style
Bojarczuk, Adrianna, Paulina Kęszycka, Krystian Marszałek, and Danuta Gajewska.
2024. "The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults" Metabolites 14, no. 11: 585.
https://doi.org/10.3390/metabo14110585
APA Style
Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D.
(2024). The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults. Metabolites, 14(11), 585.
https://doi.org/10.3390/metabo14110585