Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre-Reference-Cited by-同舟云学术

Starch digestibility index and antioxidative properties of partially baked wheat-flour bakery with an addition of dietary fibre

Author:

Borczak Barbara¹,Sikora Elżbieta¹,Sikora Marek²,Kapusta-Duch Joanna¹,Rosell Cristina M.³

Affiliation:

1. Department of Human Nutrition, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland

2. Department of Carbohydrate Technology, Faculty of Food Technology; Agricultural University in Krakow; Krakow Poland

3. Food Science Department; Institute of Agrochemistry and Food Technology (IATA-CSIC); Paterna Valencia Spain

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference38 articles.

2. 2003

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