The effects of sorghum bran substitution and whole grain flours on starch digestibility and estimated glycemic index (EGI) of porridges

CRSP:   |  Region:   |  Topic:   |  Database:
Details

Author(s):
D. Austin; L.W. Rooney; C.M. McDonough

Type of Document:
Scholarly Article

 

Publisher/Journal:
American Association of Cereal Chemists (AACC)

Date of Publication:
2007

Place of Publication:
San Antonio, TX

Links
Description

Coming soon

Additional Bibliographic Information

Austin, D., L.W. Rooney, and C.M. McDonough. 2007. The effects of sorghum bran substitution and whole grain flours on starch digestibility and estimated glycemic index (EGI) of porridges. http://tinyurl.com/6ohwn5 Amer. Assoc. of Cereal Chem., San Antonio, TX.

Related Resources

Send us your questions or comments

Your Name (required)

Your Email (required)

Comment

Please enter this text:
captcha

[current-page]