Starch digestibility index and antioxidative properties of partially baked wheat—flour bakery with an addition of dietary fibre

Publisher： John Wiley & Sons Inc

E-ISSN： 1521-379x|67|11-12|913-919

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.67, Iss.11-12, 2015-12, pp. : 913-919

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