Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits
Author:
Funder
Ministry of Science and Technology of the People's Republic of China
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
National Key Research and Development Program of China
Publisher
Elsevier BV
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5. Effect of storage conditions on the textural properties and in vitro digestibility of wheat bread containing whole quinoa flour;Cao;Food Bioscience,2022
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