The influence of prolonged frozen storage of wheat-flour rolls on resistant starch development
Author:
Affiliation:
1. Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
2. Faculty of Food Technology, Department of Carbohydrate Technology; University of Agriculture in Krakow; Krakow Poland
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference38 articles.
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4. Effect of storage period and temperature on resistant starch and β-glucan content in cornbread;Niba;Food Chem.,2003
5. Frozen bread dough: Effects of freezing storage and dough improvers;Selomulyo;J. Cereal Sci.,2007
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