Effects of leavening agent and time on bread texture and in vitro starch digestibility
A. García-Hernández, C. Roldan-Cruz, E.J. Vernon‐Carter, José Álvarez‐Ramírez
Topics & Concepts
Leavening agentStarchFood scienceChemistryCrystallinityHydrolysisFermentationBiochemistryCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications