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

Published 2020 View Full Article

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Title
Kinetic study of staling in breads with high-amylose resistant starch
Authors
Keywords
Bread storage, Type II resistant starch, Modeling, DSC, Bread crumb texture
Journal
FOOD HYDROCOLLOIDS
Volume 106, Issue -, Pages 105879
Publisher
Elsevier BV
Online
2020-03-28
DOI
10.1016/j.foodhyd.2020.105879

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