| Khan, I and Yousif, AM and Johnson, SK and Gamlath, S, “Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta”, Journal of Food Science, 79 (8) pp. S1560-S1567. ISSN 0022-1147 (2014) [Refereed Article] |
| Data Type | Value |
|---|
| Type of Research | Applied Research |
| Research Division | Agricultural, Veterinary and Food Sciences |
| Research Group | Food sciences |
| Research Field | Food chemistry and food sensory science |
| Research Objective Division | Plant Production and Plant Primary Products |
| Research Objective Group | Grains and seeds |
| Research Objective Field | Sorghum |
| Visit Item on eCite | http://ecite.utas.edu.au/136763 |
| Digital Object Identifier | doi:10.1111/1750-3841.12542 |
| Scopus Source URL | View the full record on Scopus |
| Scopus Citing URL | View the list of citing articles on Scopus |
| Web of Science® Source URL | View the full record on Web of Science® |
| Web of Science® Citing URL | View the list of citing articles on Web of Science® |
| Web of Science® Related URL | View the list of related articles on Web of Science® |
| Number of Times Cited | 38 |
