High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach
Crossref DOI link: https://doi.org/10.1007/s11947-018-2168-4
Published Online: 2018-09-07
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arp, Carlos Gabriel
Correa, María Jimena http://orcid.org/0000-0002-8759-677X
Ferrero, Cristina
Funding for this research was provided by:
Agencia Nacional de Promoción Científica y Tecnológica
UNLP
Text and Data Mining valid from 2018-09-07
Article History
Received: 30 May 2018
Accepted: 13 August 2018
First Online: 7 September 2018