Study about the addition of chemically modified starches (cross-linked cornstarches), dextrins, and oats fiber in baked pound cake

Autor:	I. González-García, E. Jiménez-García, M.E. Sánchez-Pardo
Rok vydání:	2010
Předmět:	Pound (force) Chemistry Bioengineering General Medicine Fiber Food science Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Journal of Biotechnology. 150:316-316
ISSN:	0168-1656
DOI:	10.1016/j.jbiotec.2010.09.298
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6814b432098aae0ea080dc606b5e02e0 https://doi.org/10.1016/j.jbiotec.2010.09.298 Zobrazit plný text záznamu Full Text from ScienceDirect