Cite
HARVARD Citation
Shumoy, H. et al. (2018). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food chemistry. pp. 34-40. [Online].
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Shumoy, H. et al. (2018). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food chemistry. pp. 34-40. [Online].