Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 2, Pages 880-887
Publisher
Elsevier BV
Online
2012-03-08
DOI
10.1016/j.foodchem.2012.02.199

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.