Nutrients, Vol. 18, Pages 1173: Substituting Refined Flour with Soy Flour Improves Postprandial Glycemic Responses in Staple Foods Without Reducing Consumer Acceptability
Nutrients, Vol. 18, Pages 1173: Substituting Refined Flour with Soy Flour Improves Postprandial Glycemic Responses in Staple Foods Without Reducing Consumer Acceptability Nutrients doi: 10.3390/nu18081173 Authors: Stephanie I. Okoye Rachel Carlson Kenneth Dallmier Marta Yanina Pepino Background/Objectives: Soy flour has been proposed as a functional ingredient to improve the protein and fiber content of foods; […]
