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

标题
Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 1, Pages 578-586
出版商
Elsevier BV
发表日期
2013-08-02
DOI
10.1016/j.foodres.2013.07.059

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