Article Versions Notes

Di Cairano M, Tchuenbou-Magaia FL, Condelli N, Cela N, Ojo CC, Radecka I, Dunmore S, Galgano F. Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study. Foods. 2022; 11(20):3253. https://doi.org/10.3390/foods11203253

Di Cairano, Maria, Fideline Laure Tchuenbou-Magaia, Nicola Condelli, Nazarena Cela, Constance Chizoma Ojo, Iza Radecka, Simon Dunmore, and Fernanda Galgano. 2022. "Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study" Foods 11, no. 20: 3253. https://doi.org/10.3390/foods11203253

Di Cairano, M., Tchuenbou-Magaia, F. L., Condelli, N., Cela, N., Ojo, C. C., Radecka, I., Dunmore, S., & Galgano, F. (2022). Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study. Foods, 11(20), 3253. https://doi.org/10.3390/foods11203253