Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
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Title
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
Authors
Keywords
Dietary fiber, Buckwheat flour, Chinese steamed bread, Rheological properties, In vitro method
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 243, Issue 5, Pages 727-734
Publisher
Springer Nature
Online
2016-09-17
DOI
10.1007/s00217-016-2786-x
References
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