Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

Published 2010 View Full Article

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Title
Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 3, Pages 737-746
Publisher
Elsevier BV
Online
2010-06-10
DOI
10.1016/j.lwt.2010.05.034

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