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

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 134, Issue 2, Pages 880-887

出版商

Elsevier BV

发表日期

2012-03-08

DOI

10.1016/j.foodchem.2012.02.199

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