Combined Effect of Sorghum and Barley Flours Incorporation on in-vitro Starch Digestibility, Estimated Glycemic Index and Consumer Acceptability of White Bread
Combined Effect of Sorghum and Barley Flours Incorporation on in-vitro Starch Digestibility, Estimated Glycemic Index and Consumer Acceptability of White Bread
Bibi Hajira*, Imran Khan and Zia-ud-Din
Figure 1:
Starch digestogram of control and bread incorporated with sorghum and barley flours at different levels. Values are presented as mean ± SD. CB = control bread; SBB = sorghum and barley-containing bread
September 2022
Vol. 38, Iss. 3, Pages 759-1159
