Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
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DOI: 10.1007/s13197-021-05156-8
Abstract: Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the… read more here.
Keywords: impact probiotic; stimulating effects; expected glycemic; probiotic stimulating ... See more keywords