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

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 229, Issue 2, Pages 197-204

出版商

Springer Nature

发表日期

2009-03-07

DOI

10.1007/s00217-009-1040-1

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started