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Techno‐functional properties of wheat flour‐resistant starc..:
Arp, Carlos Gabriel
;
Correa, María Jimena
;
Zuleta, Ángela
.
International Journal of Food Science & Technology. 52 (2016) 2 - p. 550-558 , 2016
Link:
https://doi.org/10.1111/ijfs.13311
RT Journal T1 <Title>Techno‐functional properties of wheat flour‐resistant starch mixtures applied to breadmaking</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13311&Exemplar=1&LAN=DE A1 Arp, Carlos Gabriel A1 Correa, María Jimena A1 Zuleta, Ángela A1 Ferrero, Cristina PB Wiley YR 2016 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 52 IS 2 SP 550 OP 558 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13311 DO https://doi.org/10.1111/ijfs.13311 SF ELIB - SuUB Bremen
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