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    Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

    Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread by Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, Amani Al-Othman

    Published 2020-01-01
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