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
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Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
scientific article published on 7 March 2012

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

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