Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality
| Autor: | Hu, Han, Lin, Qianzhu, McClements, David Julian, Ji, Hangyan, Jin, Zhengyu, Qiu, Chao |
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| Zdroj: | In Trends in Food Science & Technology September 2024 151 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect