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

✍ Scribed by Adel Yousif; Dorothy Nhepera; Stuart Johnson

• Book ID: 113626852
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 435 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.02.199