Resistant starch formation in bread as influenced by choice of ingredients or baking conditions

Food Chemistry

Volumn 56, Issue 4, 1996, Pages 389-394

  Liljeberg, Helena ^a   Åkerberg, Anna ^a   Björck, Inger ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; AMYLOSE; LACTIC ACID; STARCH;

ARTICLE; BARLEY; BREAD; COOKING; FOOD ANALYSIS; FOOD PROCESSING; HYDROLYSIS;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030220811     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00199-9     Document Type: Article

References (35)

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