Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels
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ID: 13692
2019
| Reference Key |
gwala2019texturefood
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| Authors | Gwala, S. |
| Journal | food research international |
| Year | 2019 |
| DOI | 10.1016/j.foodres.2019.02.022 |
| URL | |
| Keywords | Keywords not found |
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