Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Rafael Grassi de Alcântara Heidge Fukumasu; Paulo Cesar Fabricio Raspantini; Leonila Ester Reinert Raspantini; Caroline Joy Steel; Ludmilla de Carvalho Oliveira; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin
Journal of Food Quality London v. 2020, art. 9245035, p. 1-13, 2020London 2020
Available at FMVZ - Fac. Med. Vet. e Zootecnia (RAS - 8 ) and other locations(GetIt)
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