Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

✍ Scribed by In Young Bae,Hong Im Lee,Aera Ko,Hyeon Gyu Lee

• Book ID: 126347518
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 290 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0216-4