Farinograph properties and bread quality of flours supplemented with resistant starch-Reference-Cited by-同舟云学术

Farinograph properties and bread quality of flours supplemented with resistant starch

Published:2009-01 Issue:6 Volume:60 Page:449-457
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Ozturk Serpil,Koksel Hamit,Ng Perry K. W.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09637480701822450

Reference21 articles.

1. Anonymous. 1988. User's guide to MSTAT-C, a software program for the design, management and analysis of agronomic research experiments. Michigan State University, East LansingMichigan.

2. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre

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