Author:
Torres José D.,Dueik Verónica,Contardo Ingrid,Carré David,Bouchon Pedro
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Fundación CeiBA
ANID
Reference40 articles.
1. Rational food design and food microstructure;Aguilera;Trends in Food Science & Technology.,2022
2. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread;Ahmed;Journal of Food Science,2020
3. Official Methods of Analysis, 16th ed., sec. 975.55, Washington, DC, USA;AOAC. Association of Official Analytical Chemists,1995
4. Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods;Bello-Pérez;Food Research International,2023
5. Starch digestibility: Past, present, and future;Bello-Pérez;Journal of the Science of Food and Agriculture,2020
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献