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

1. Gutiérrez-Luna, K.
2. Ansorena, D.
3. Astiasaran, I.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.1016/J.FOODCHEM.2024.139174 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

• 

Data source: Scopus