Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Version 2 2024-06-13, 16:48
Version 1 2014-10-28, 09:41
journal contribution
posted on 2024-06-13, 16:48 authored by A Yousif, D Nhepera, S JohnsonInfluence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
History
Journal
Food chemistryVolume
134Pagination
880-887ISSN
1873-7072Publication classification
C1 Refereed article in a scholarly journalCopyright notice
2012, Elsevier Ltd. All rights reserved.Issue
2Publisher
Elsevier BVPlace of publication
Amsterdam, NetherlandsUsage metrics
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