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Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour

Funmilayo J Gbenga-Fabusiwa1,2, E P Oladele3, G Oboh4

  • 1Department of Chemistry, University of Medical Sciences, Ondo, Nigeria. fjgbenga74@gmail.com.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|August 5, 2019
PubMed

Keywords:
BiscuitsDiabetesGlycemic indexPigeon-peaSensory evaluation

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