Volume 6, Issue 22, 2017 (April – June)
Research Article
Nutritional Evaluation and Glycemic Response of Extruded Products Developed From Cereal Pulse Blends
Karmjeet Kaur, Harpreet Kaur, Kiran Bains and Baljeet Singh
Keywords: Extrusion; Glycemic index; Type 2 diabetes; Pulses
Article ID: CS072048041
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How to cite this article: Karmjeet Kaur, Harpreet Kaur, Kiran Bains, Baljeet Singh. Nutritional Evaluation and Glycemic Response of Extruded Products Developed From Cereal Pulse Blends. Chem Sci Rev Lett 2017; 6(22).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.