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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, 2020

Available at FMVZ - Fac. Med. Vet. e Zootecnia (RAS - 8 ) and other locations(GetIt)

Title:
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Author: 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
Subjects: COZIMENTO -- EFEITOS; PANIFICAÇÃO; AMIDO; FARINHA DE TRIGO -- SUBSTITUIÇÃO; PÃO -- PROPRIEDADES FÍSICO-QUÍMICAS; DIGESTIBILIDADE
Is Part Of: Journal of Food Quality London v. 2020, art. 9245035, p. 1-13, 2020
Notes: Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 29 out. 2020
Local notes: Na FMVZ, ver acervo: RAS-8 Documento Digital
Publisher: London
Creation Date: 2020
Format: art. 9245035, p. 1-13.
Language: English

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