Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

Published 2009 View Full Article

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Title
Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 229, Issue 2, Pages 197-204
Publisher
Springer Nature
Online
2009-03-07
DOI
10.1007/s00217-009-1040-1

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