Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. (Q50501266)
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scientific article published on 7 March 2012
Language | Label | Description | Also known as |
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English | Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. |
scientific article published on 7 March 2012 |
Statements
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability (English)
Adel Yousif
Dorothy Nhepera
7 March 2012