Kinetic study of staling in breads with high-amylose resistant starch
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Topics & Concepts
AmylopectinAmyloseRetrogradation (starch)Food scienceStarchResistant starchCrystallinityChemistryWater activityMoistureModified starchWater contentCrystallographyOrganic chemistryGeotechnical engineeringEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications