Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility
| Autor: | Xiong, Siqing, Li, Yongxin, Chen, Gang, Zou, Hui, Yu, Qiaoxian, Si, Jinping, Yang, Huqing |
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| Zdroj: | In LWT 15 July 2023 184 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect