Effect of Sorghum Flour Addition on In Vitro...

Journal of Food Science 2014 / 08 Vol. 79; Iss. 8

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

Khan, Imran, Yousif, Adel M., Johnson, Stuart K., Gamlath, Shirani
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Volume:
79
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12542
Date:
August, 2014
File:
PDF, 407 KB
english, 2014
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