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Distinctive sensory features introduced by resistant starch in baked products

  • Published:2008-12 Issue:10 Volume:41 Page:1927-1933
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Baixauli R.,Salvador A.,Martínez-Cervera S.,Fiszman S.M.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Approved method of the AACC. Moisture-modified vacuum-oven method;AACC. American Association of Cereal Chemists,2000

2. Total, soluble and insoluble dietary fiber in foods. Enzymatic-gravimetric method;AOAC,1995

3. Nutritional classification of food carbohydrates;Asp;American Journal of Clinical Nutrition,1994

4. Nutritional implication of resistant starch;Asp;Nutrition Research Reviews,1996

5. Resistant starch;Asp;Trends in Food Science & Technology,1992
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