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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.019
Abstract: Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents…
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Keywords:
millet quinoa;
quinoa amaranth;
starch digestibility;
whole grain ... See more keywords