Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
Crossref DOI link: https://doi.org/10.1007/s00217-016-2786-x
Published Online: 2016-09-17
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Wenjun
Brennan, Margaret
Serventi, Luca
Brennan, Charles
License valid from 2016-09-17