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Influence of tetraploid wheat ( Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility
Author(s) -
Bharath Adguru Papanna,
Kathalsar Ashwath Kumar,
Chandrashekhar Soumya,
Prabhasankar Pichan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14845
Subject(s) - farinograph , starch , lightness , chemistry , food science , absorption of water , rheology , zoology , agronomy , mathematics , wheat flour , materials science , botany , biology , composite material , physics , optics
Processing of low glycemic index pizza base using tetraploid wheat (Triticum dicoccum)
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