Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Published 2013 View Full Article

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Title
Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 1, Pages 578-586
Publisher
Elsevier BV
Online
2013-08-02
DOI
10.1016/j.foodres.2013.07.059

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