Open AccessEffect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the blood glucose response in healthy adults
Author(s) -
Jae-Hee Park,
Rae-Young Kim,
Eunju Park
Publication year - 2017
Publication title -
korean journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2017.49.2.186
Subject(s) - glycemic , response surface methodology , food science , oligosaccharide , glycemic index , chemistry , zoology , chromatography , biochemistry , medicine , biology , endocrinology , diabetes mellitus
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