Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso

Milica PavlicevicVučinić, DajanaMiljana StosicElise BoelyFilipčev, BojanaDokić, LjubicaPavlović, VladimirRac, VladislavDemin, MirjanaBiljana V. RadovicVesna Rakic2023-09-292023-09-292023-09-25Pavlicevic, 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.10714https://doi.org/10.1002/cche.10714http://oa.fins.uns.ac.rs/handle/123456789/401englycemic indexin vitro digestionprosorheological propertiesstarchDigestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of prosoArticle10.1002/cche.10714