Seeds of Coix lacryma-jobi as a functional additive for starch-rich bread and their effects on bread quality and starch digestibility

Lai, W.-F. orcid.org/0000-0003-0585-6396, Fang, W., Fu, T. et al. (1 more author) (Accepted: 2025) Seeds of Coix lacryma-jobi as a functional additive for starch-rich bread and their effects on bread quality and starch digestibility. LWT - Food Science and Technology. ISSN 0023-6438 (In Press)

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Item Type: Article
Authors/Creators:
Dates:
  • Accepted: 30 March 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Apr 2025 08:30
Last Modified: 01 Apr 2025 08:30
Status: In Press
Publisher: Elsevier
Open Archives Initiative ID (OAI ID):

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