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

Adel Yousif1, Dorothy Nhepera, Stuart Johnson

  • 1School of Exercise and Nutrition Sciences, Deakin University, Burwood 3125, Australia. adely@deakin.edu.au

Food Chemistry
|October 31, 2012
PubMed

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