Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems
Anna Hayes, Monika Okoniewska, Mario M. Martínez, Zhao Bin, Bruce R. Hamaker
Topics & Concepts
AmylopectinFood scienceStarchChemistryExtrusionAmyloseMaterials scienceComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research