The effects of sorghum bran substitution and whole grain flours on starch digestibility and Estimated Glycemic Index (EGI) of porridges

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Details

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

Type of Document:
Conference Proceeding or Document

 

Publisher/Journal:
Texas A&M University Student Research Week

Date of Publication:
2007

Place of Publication:
College Station, TX

Description

Coming soon

Additional Bibliographic Information

Austin, D.L., 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. Texas A&M University Student Research Week, College Station, TX.

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