Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

  1. Ronda, F.
  2. Gomez, M.
  3. Quilez, J.
Revue:
International Journal of Food Sciences and Nutrition

ISSN: 0963-7486,  1465-3478

Année de publication: 2010

Volumen: 61

Número: 6

Pages: 624-629

Type: Article

DOI: 10.3109/09637481003670824 GOOGLE SCHOLAR
La source de données: Scopus