Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology-Reference-Cited by-同舟云学术

Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

Published:2022-05 Issue: Volume:161 Page:113354
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yuksel Ferhat^ORCID,Kayacier Ahmed

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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