Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification
- DOI
- 10.37349/eff.2026.1010190
- Published
- 2026-09-14
- Container
- Exploration of Foods and Foodomics
- Publisher
- Open Exploration Publishing
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.37349/eff.2026.1010190,
title = {Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification},
author = {Ayokunle Olubode Ademosun},
year = {2026},
journal = {Exploration of Foods and Foodomics},
doi = {10.37349/eff.2026.1010190},
url = {https://doi.org/10.37349/eff.2026.1010190}
}RIS
TY - JOUR TI - Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification AU - Ayokunle Olubode Ademosun PY - 2026 JO - Exploration of Foods and Foodomics DO - 10.37349/eff.2026.1010190 UR - https://doi.org/10.37349/eff.2026.1010190 ER -
APA
Ademosun, A. O. (2026). Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification. Exploration of Foods and Foodomics. https://doi.org/10.37349/eff.2026.1010190
Source records
- crossref · retrieved 2026-09-26T16:12:45.411Z