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In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.
Foods. 2020 Sep 27;9(10):1374. doi: 10.3390/foods9101374.
Foods. 2020.
PMID: 32992517
Free PMC article.
Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough.
Ndlala FN, Onipe OO, Mokhele TM, Anyasi TA, Jideani AIO.
Ndlala FN, et al.
Foods. 2019 Nov 7;8(11):559. doi: 10.3390/foods8110559.
Foods. 2019.
PMID: 31703318
Free PMC article.
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