Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
Mercedes J. Gaitán-González, E.J. Vernon‐Carter, J. Alvarez-Ramirez, Y. Carrera-Tarela
Topics & Concepts
StarchCrystallinityFood scienceChemistryWheat flourGlutenWheat starchResistant starchCrystallographyFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality