Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread
Author:
Affiliation:
1. National Agriculture and Food Research Organization Food Research Institute Tsukuba Ibaraki Japan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10024
Reference35 articles.
1. Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads
2. Rice Amylopectin Fine Structure Variability Affects Starch Digestion Properties
3. Staling of Bread as Affected by Waxy Wheat Flour Blends
4. Controlling the nutritional properties of starch in foods — a challenge to the food industry
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