Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

Autor:	Miki Yoshimura, Ryoko Shimada
Rok vydání:	2021
Předmět:	chemistry.chemical_compound food.ingredient food chemistry Mechanics of Materials Starch Mechanical Engineering General Materials Science Food science Palatability Resistant starch
Zdroj:	Journal of Biorheology. 35:10-17
ISSN:	1867-0474 1867-0466
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5a05b82e0d82b493ed62e6729d86b2ef https://doi.org/10.17106/jbr.35.10 Zobrazit plný text záznamu