Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread
Xiaoxuan Wang, Xiao Lao, Yize Bao, Xiao Guan, Cheng Li
Topics & Concepts
Food scienceStarchChewinessWheat flourGlycemic indexChemistryGlutenWheat breadGlycemicBiologyBiotechnologyInsulinFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology