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Keyword [Glycemic Index]
Result: 41 - 54 | Page: 3 of 3
41.
Research On Development Of Low GI Potato Biscuits And Its Hypoglycemic Mechanism
42.
Effects Of Different Processing Techniques On The Quality And Digestibility Of Rice Noodles
43.
The Study Of Factors Influencing Digestibility And Glycemic Index Of Adzuki Bean Starch And Its Application
44.
Development And Evaluation Of Digestive Function Of High Fiber Whole Grain Tartary Buckwheat Steamed Bread
45.
Optimization Of The Process And Quality Analysis Of Sea-buckthorn Biscuits Based On Fuzzy Mathematics Sensory Evaluation Model
46.
Development And Clinical Effect Observation Of Compound Steamed Bread With Low Glycemic Index And Miscellaneous Grains
47.
Effect of Glycemic Index and Fructose Content in Mixed Meals on Substrate Utilization During Subsequent Brisk Walking
48.
Effect Of Physical And Chemical Properties Of Raw Materials On The In Vitro Digestion Characteristics Of Extruded Coarse Grain Powder
49.
Effects Of Different Beans Addition On Eating Quality And EGI Value Of Brown Rice Noodles
50.
Development Of Brown Rice High Protein Bread And Functional Analysis
51.
The Development Of Low GI Potato Steamed Bread And Its Effect On The In Vitro Digestion Release Of Procyanidins
52.
Evaluation Of Rice Taste And Research On Glycemic Index
53.
Physicochemical Properties Of A Newly Cultivated High Amylose Corn Starch And Preparation Of Low Glycemic Index Biscuits
54.
Study On The Optimization Of Low GI Extruded Rice And Its Edible Quality And Physical And Chemical Properties
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