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.

Attached Files
Name Description MIMEType Size Downloads

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
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in TR Web of Science
Scopus Citation Count Cited 2 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 97 Abstract Views, 0 File Downloads  -  Detailed Statistics
Created: Mon, 25 Jun 2012, 11:57:47 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.