Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties.

Name: Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties.
Author: Adedayo, Bukola C

Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties. — المؤلف: Adedayo, Bukola C — Food science & nutrition Nov 2018

المؤلف: Adedayo, Bukola C
النشر: Food science & nutrition Nov 2018
الوصف: 2301-2307 p.