Work

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Year: 2007

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2007.06.015

Authors: R. Baixauli, T. Sanz, A. Salvador, S.M. Fiszman

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2027784537

FWCI: 4.094

Cites: 21

Cited by: 173

Related to: 10