Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality - Concepedia

Concepedia

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Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

45

Citations

49

References

2016

Year

Wenjun Liu, Margaret A. Brennan, Luca Serventi, Charles S. Brennan

European Food Research and Technology

Food ChemistryNutritionPotential ReductionFood EngineeringBuckwheat Flour InclusionPublic HealthFood QualityGrain QualityGlycemic ResponseHealth Sciences

References

	Year	Citations

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