Old Web
English
Sign In
Acemap
>
Paper
>
Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley
Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley
2019
Xiao‐Qing Deng
Zhifen Pan
Qiao Li
Guangbing Deng
Hai Long
Nima Tashi
Yun Zhao
Maoqun Yu
Keywords:
Botany
Hull
Food science
Chemistry
Glycemic index
Correction
Source
Cite
Save
Machine Reading By IdeaReader
56
References
6
Citations
NaN
KQI
[]