Work

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

Year: 2008

Type: article

Source: PubMed

Authors: J Pongjanta, A Utaipattanaceep, O Naivikul, K Piyachomkwan

Institution: Rajamangala University of Technology Lanna

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: W2145476261

FWCI:

Cites: 22

Cited by: 1

Related to: 10