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Low α-Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein 1

✍ Scribed by Zhang, Genyi; Hamaker, Bruce R.

Book ID: 126042609
Publisher: AACC International (American Association of Cereal Chemists)
Year: 1998
Tongue: English
Weight: 94 KB
Volume: 75
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CCHEM.1998.75.5.710

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