Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter-Reference-Cited by-同舟云学术

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Published:2008-05 Issue:3 Volume:47 Page:502-509
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Baixauli R.,Sanz T.,Salvador A.,Fiszman S.M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

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2. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch;Baixauli;European Food Research and Technology,2007

3. Fat replacers in high-ratio layer cakes;Bath;Cereal Foods World,1992

4. Chemical, physical, and baking properties of apple fibre compared with wheat and oat bran;Chen;Cereal Chemistry,1988

5. De Vries, J.W., 2003. On defining dietary fibre. Proceedings of the Nutrition Society 62, 37–43.

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