Resistant starch: effect on rheology, quality, and staling...

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Journal of Food Science and Technology 2018 / 8

Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

Barros, Jefferson H. T., Telis, Vânia R. N., Taboga, Sebastião, Franco, Celia M. L.
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3393-6
Date:
August, 2018
File:
PDF, 991 KB
english, 2018
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