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	1.	Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. [electronic resource] by Khan, Imran Yousif, Adel M Johnson, Stuart K Gamlath, Shirani Producer: 20150518 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial. [electronic resource] by Khan, Imran Yousif, Adel M Johnson, Stuart K Gamlath, Shirani Producer: 20160222 In: Clinical nutrition (Edinburgh, Scotland) vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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