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Research Output Details
| Yousif, A and Nhepera, D and Johnson, S, “Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability”, Food Chemistry, 134 (2) pp. 880-887. ISSN 0308-8146 (2012) [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/136773 |
| Digital Object Identifier | doi:10.1016/j.foodchem.2012.02.199 |
| 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 | 96 |