Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety
| Autor: | Oladiran, Dolapo A., Emmambux, Mohammed N., de Kock, Henriëtte L. |
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| Zdroj: | In LWT November 2018 97:778-786 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect