Development and Optimization of a Pear Pound Cake with Resistant Starch and Digestion Resistant Maltodextrin

Autor:	Young Seo Kim, Mi Sook Cho
Rok vydání:	2020
Předmět:	Pound (force) PEAR Nutrition and Dietetics Digestion (alchemy) food.ingredient food Chemistry Resistant maltodextrin Food science Resistant starch Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 49:80-89
ISSN:	2288-5978 1226-3311
DOI:	10.3746/jkfn.2020.49.1.80
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4458eef2b368df20b7fd150e9bb3360d https://doi.org/10.3746/jkfn.2020.49.1.80 Zobrazit plný text záznamu