Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.
| Autor: | Akinyede, Adedamola Iyioluwa, Ayibiowu, Ebenezer Oladipupo, Fakologbon, Titilope, Awolu, Olugbenga Olufemi, Fagbemi, Tayo Nathaniel |
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| Zdroj: | In Journal of Future Foods December 2023 3(4):374-382 |
| Databáze: | ScienceDirect |
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