Glycemic response reduction from pita bread fortified with chickpea and food grade distillers dried grains.
Document Type
Abstract
Publication Date
2016
Advisor
P. Krishnan
Location
American Association of Cereal Chemists International
Language
en
Recommended Citation
Alrayyes, H. and Krishnan, P., "Glycemic response reduction from pita bread fortified with chickpea and food grade distillers dried grains." (2016). Dairy Science Publication Database. 1900.
https://openprairie.sdstate.edu/dairy_pubdb/1900
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