Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
European food research & technology, 2017-05, Vol.243 (5), p.727-734 [Peer Reviewed Journal]Springer-Verlag Berlin Heidelberg 2016 ;European Food Research and Technology is a copyright of Springer, 2017. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-016-2786-x
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