Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads
Natalia Bączek, Anna Jarmułowicz, Małgorzata Wronkowska, Claudia Mónika Haros
Topics & Concepts
Food scienceGlycaemic indexChemistryDigestion (alchemy)AntioxidantFermentationBiochemistryGlycemic indexBiologyBiotechnologyChromatographyGlycemicInsulinFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology