✦ LIBER ✦
Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact
✍ Scribed by Margaret A. Brennan; Carine Menard; Gaëlle Roudaut; Charles S. Brennan
- Book ID
- 112211763
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 151 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0038-9056
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