Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

X Wang, X Lao, Y Bao, X Guan, C Li - Food Hydrocolloids, 2021 - Elsevier
Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …
被引用次数：89 相关文章

Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread.

X Wang, X Lao, Y Bao, X Guan, C Li - 2021 - cabidigitallibrary.org
Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …

[引用][C] Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

X Wang, X Lao, Y Bao, X Guan, C Li - 2021