Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Author: Harasym Joanna   Olędzki Remigiusz  

Publisher: MDPI

E-ISSN: 2072-6643|10|2|207-207

ISSN: 2072-6643

Source: Nutrients, Vol.10, Iss.2, 2018-02, pp. : 207-207

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