Cite
HARVARD Citation
Annor, G. et al. (2015). Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI). Journal of cereal science. pp. 76-81. [Online].
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Annor, G. et al. (2015). Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI). Journal of cereal science. pp. 76-81. [Online].