Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
利用彩色全麦面粉和木糖醇重新配制饼干：对工艺质量、酚类物质含量和血糖反应的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods15071244
Mıdık, Fazilet; Ozkan, Kubra; Karataylioglu, Lale; Ozer, Cagla; P Shamanin, Vladimir; V Pototskaya, Inna; Morgounov, Alexey I; Sagdic, Osman; Koksel, Hamit
