In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar.

Details

Language :

English

ISSN :

00389056

Volume :

68

Issue :

3/4

Database :

Complementary Index

Journal :

Starch / Staerke

Publication Type :

Academic Journal

Accession number :

113529391

Full Text :

https://doi.org/10.1002/star.201500007