Role of pectin in the current trends towards low-glycaemic food consumption
Nerea Muñoz‐Almagro, Antonia Montilla, Mar Villamiel
Topics & Concepts
PectinGlycaemic indexSugarFood scienceSucroseChemistryAdded sugarType 2 diabetesDiabetes mellitusLow energyMedicineGlycemic indexEndocrinologyAtomic physicsPhysicsGlycemicPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology