Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

  1. Roman, L.
  2. Gomez, M.
  3. Hamaker, B.R.
  4. Martinez, M.M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 274

Pages: 664-671

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.09.023 GOOGLE SCHOLAR lock_openUVADOC editor
La source de données: Scopus