Improving quality: Modified celluloses applied to bread dough with high level of resistant starch

Autor:	Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina
Zdroj:	In Food Hydrocolloids March 2021 112
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect