Cantidad, estabilidad y digestibilidad de hidratos de carbono tras el proceso de extrusión: Impacto sobre el índice glicémico de harinas de consumo habitual en Chile

Translated title of the contribution: Amount, stability, and digestibility of carbohydrates after the extrusion process: Impact on the glycemic index of flours commonly consumed in Chile

Claudia Vega Soto, Francisco Pérez-Bravo, María Salomé Mariotti-Celis

Research output: Contribution to journal › Review article › peer-review

2 Scopus citations

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