Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread - Concepedia

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Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread

37

Citations

24

References

2021

Year

Kênia Letícia Ferreira Pessanha, João Paulo de Menezes, Andréa dos Anjos Silva, Marcus Vinicius da Silva Ferreira, Cristina Yoshie Takeiti, Carlos Wanderlei Piler de Carvalho

Food ChemistryHealth SciencesWhole MilletGluten Free BreadFood EngineeringGrain QualityPhysicochemical Properties

References

	Year	Citations

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