Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
Release time:2024-12-09
Hits:
- Impact Factor:
- 3.0
- DOI number:
- 10.1007/s00217-016-2786-x
- Journal:
- European food research and technology
- Key Words:
- Dietary fiber · Buckwheat flour · Chinese steamed bread · Rheological properties · In vitro method
- Indexed by:
- SCI
- Document Code:
- 000399215400001
- Discipline:
- Engineering
- First-Level Discipline:
- Food Science and Engineering
- Document Type:
- Journal Article
- Volume:
- 243
- Issue:
- 5
- Page Number:
- 727-734
- Number of Words:
- 6000
- ISSN No.:
- 1438-2377
- Translation or Not:
- no
- Date of Publication:
- 2017-05-08
- Included Journals:
- SCI
Attachments: