COMPARATIVE ANALYSIS OF THE GLYCEMIC INDEX OF AMARANTH AND OTHER GLUTEN-FREE PRODUCTS
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Copyright ©Urubkov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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Urubkov SA, Khovanskaya SS, Smirnov SO. Comparative Analysis of the Glycemic Index of Amaranth and
Other Gluten-Free Products. Food Processing: Techniques and Technology. 2019;49(4):629–634. (In Russ.). DOI: https://doi.
org/10.21603/2074-9414-2019-4-629-634.
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