Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.

Pruett A, Aramouni FM, Bean SR, Haub MD.

Open source

DOI: 10.3390/foods12234188
Published: 2023-11-21
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12234188,
  title = {Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.},
  author = {Pruett A and  Aramouni FM and  Bean SR and  Haub MD.},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12234188},
  url = {https://doi.org/10.3390/foods12234188}
}

RIS

TY  - JOUR
TI  - Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.
AU  - Pruett A
AU  -  Aramouni FM
AU  -  Bean SR
AU  -  Haub MD.
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12234188
UR  - https://doi.org/10.3390/foods12234188
ER  -

APA

A, P., FM, A., SR, B., & MD., H. (2023). Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.. Foods. https://doi.org/10.3390/foods12234188

Source records

europe-pmc · retrieved 2026-09-26T08:22:03.895Z
doaj · retrieved 2026-09-26T08:22:03.738Z