Improving quality: Modified celluloses applied to bread dough with high level of resistant starch
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Topics & Concepts
Food scienceGlutenRheologyStarchChemistryGluten freeWheat flourFarinographDietary fiberMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology