Interactions between Starch, Lipids, and Proteins in Foods : Microstructure Control for Glycemic Response Modulation

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dc.contributor.authorParada, J.
dc.contributor.authorSantos Martín, José Luis
dc.date.accessioned2020-07-22T04:32:02Z
dc.date.available2020-07-22T04:32:02Z
dc.date.issued2016
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1080/10408398.2013.840260
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.urihttps://doi.org/10.1080/10408398.2013.840260
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/34174
dc.issue.numeroNo. 14
dc.language.isoen
dc.pagina.final2369
dc.pagina.inicio2362
dc.revistaCritical Reviews in Food Science and Nutritiones_ES
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.otherDigestiónes_ES
dc.subject.otherAlimentoses_ES
dc.subject.otherAlmidónGlucosa de la sangre - Análisises_ES
dc.subject.otherNutriciónes_ES
dc.titleInteractions between Starch, Lipids, and Proteins in Foods : Microstructure Control for Glycemic Response Modulationes_ES
dc.typeartículo
dc.volumenVol. 56
sipa.codpersvinculados1005923
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