Di Cairano, M.; Tchuenbou-Magaia, F.L.; Condelli, N.; Cela, N.; Ojo, C.C.; 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, 3253.
https://doi.org/10.3390/foods11203253
AMA Style
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
Chicago/Turabian Style
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
APA Style
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
