Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso
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Date
2023-09-25
Authors
Milica Pavlicevic
Vučinić, Dajana
Miljana Stosic
Elise Boely
Filipčev, Bojana 
Dokić, Ljubica
Pavlović, Vladimir
Rac, Vladislav
Demin, Mirjana
Biljana V. Radovic
Journal Title
Journal ISSN
Volume Title
Publisher
Cereals&Grains Association
Abstract
Description
Keywords
glycemic index, in vitro digestion, proso, rheological properties, starch
Citation
Pavlicevic, M., Vucinic, D., Stosic, M., Boely, E., Filipcev, B., Dokic, L., Pavlovic, V., Rac, V., Demin, M., Radovic, B. V., & Rakic, V. (2023). Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso. Cereal Chemistry, 1–10. https://doi.org/10.1002/cche.10714