1. Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. (15th October 2017) Authors: Srichuwong, Sathaporn; Curti, Delphine; Austin, Sean; King, Roberto; Lamothe, Lisa; Gloria-Hernandez, Hugo Journal: Food chemistry Issue: Volume 233(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗