Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

  1. Ronda, F.
  2. Gomez, M.
  3. Quilez, J.
Aldizkaria:
International Journal of Food Sciences and Nutrition

ISSN: 0963-7486,  1465-3478

Argitalpen urtea: 2010

Alea: 61

Zenbakia: 6

Orrialdeak: 624-629

Mota: Artikulua

DOI: 10.3109/09637481003670824 GOOGLE SCHOLAR

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