Effect of baking conditions on resistant starch: Model systems and cake formulations

  1. Gutiérrez-Luna, K.
  2. Ansorena, D.
  3. Astiasaran, I.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2024

Volum: 449

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2024.139174 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus