Kinetic study of staling in breads with high-amylose resistant starch-Reference-Cited by-同舟云学术

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Kinetic study of staling in breads with high-amylose resistant starch

Published:2020-09 Issue: Volume:106 Page:105879
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Arp Carlos Gabriel,Correa María Jimena,Ferrero Cristina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de La Plata

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. High legume-wheat matrices: An alternative to promote bread nutritional value meeting dough viscoelastic restrictions;Angioloni;European Food Research and Technology,2011

2. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT - Food Science and Technology,2011

3. High-amylose resistant starch as a functional ingredient in breads: A technological and microstructural approach;Arp;Food and Bioprocess Technology,2018

4. Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch;Arp;Food and Bioprocess Technology,2018

5. Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking;Arp;International Journal of Food Science and Technology,2017

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