Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices
Authors:
Open Access
- 1 May 2015
- journal article
- research article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 122, 169-179
Abstract
No abstract availableKeywords
Funding Information
- Consejo Superior de Investigaciones Científicas
- Ministerio de Economía y Competitividad (AGL2011-22669)
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