Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal
Article in Journal of Food Measurement and Characterization (May 2024)
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Article in Journal of Food Measurement and Characterization (May 2024)
Article in Frontiers in Nutrition (January 2024)
Article in International Journal of Food Science & Technology (September 2023)