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Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
Ingrid G. Cordelino, Catrin Tyl, Loma Inamdar, Zata Vickers, Alessandra Marti, Baraem P. Ismail
Research output: Contribution to journal › Article › peer-review
40
Scopus
citations