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

Yousif, Adel, Nhepera, Dorothy and Johnson, Stuart 2012, Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability, Food chemistry, vol. 134, no. 2, pp. 880-887.

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Title Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Author(s) Yousif, Adel
Nhepera, Dorothy
Johnson, Stuart
Journal name Food chemistry
Volume number 134
Issue number 2
Start page 880
End page 887
Total pages 8
Publisher Elsevier BV
Place of publication Amsterdam, Netherlands
Publication date 2012-09-15
ISSN 0308-8146
Keyword(s) Sorghum
Sensory acceptability
In vitro starch digestibility
Antioxidant capacity
Polyphenol
Flat bread
Language eng
Field of Research 111103 Nutritional Physiology
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2012, Elsevier Ltd. All rights reserved.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30045943

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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Created: Mon, 25 Jun 2012, 11:57:47 EST by Jane Moschetti