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Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour (2024)

First Author: Corrado M

Attributed to: Digestion in the Upper GI Tract funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2023.109390

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2023.109390

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids