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Foods (Basel, Switzerland)|August 27, 2021
Plant Proteins for Future Foods: A RoadmapShaun Yong Jie Sim, Akila Srv, Jie Hong Chiang, et al.The British Journal of Nutrition|July 5, 2021
Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestionAkila Srv, Suman Mishra, Allan Hardacre, et al.Foods (Basel, Switzerland)|May 28, 2022
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White BreadZawanah Yassin, Yin Li Tan, Akila Srv, et al.Pageof 1