Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
| Data(s) |
15/09/2012
|
|---|---|
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
Elsevier BV |
| Relação |
http://dro.deakin.edu.au/eserv/DU:30045943/yousif-influenceof-2012.pdf http://dx.doi.org/10.1016/j.foodchem.2012.02.199 |
| Direitos |
2012, Elsevier Ltd. All rights reserved. |
| Palavras-Chave | #Sorghum #Sensory acceptability #In vitro starch digestibility #Antioxidant capacity #Polyphenol #Flat bread |
| Tipo |
Journal Article |
