Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 523-530

  Baixauli, R ^a   Salvador, A ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Elastic recovery; Muffins; Resistant starch; Shelf life; Survival analysis; Texture; TPA

Indexed keywords

AGRICULTURAL PRODUCTS; COLOR; STARCH;

ELASTIC RECOVERY; RESISTANT STARCH; SURVIVAL ANALYSIS;

FOOD STORAGE;

TRITICUM AESTIVUM;

EID: 38049173392     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0565-4     Document Type: Article

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