Work

Enzyme-resistant starch. III: The quality of straight-dough bread containing varying levels of enzyme-resistant starch

Year: 1994

Type: article

Source: Cereal Chemistry

Authors: RC Eerlingen, IP Vanhaesendonck, Geoffrey Depaepe, Jan A. Delcour

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: W2464297886

FWCI: 2.099

Cites:

Cited by: 33

Related to: 10