Open AccessQuality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment
Author(s) -
Nguyen Ngoc Thanh Tien,
P.P.V. Hung,
Phu Thanh,
Di An
Publication year - 2019
Publication title -
can tho university journal of science
Language(s) - English
Resource type - Journals
eISSN - 2815-5602
pISSN - 2615-9422
DOI - 10.22144/ctu.jen.2019.023
Subject(s) - citric acid , food science , starch , gluten , resistant starch , moisture , chemistry , potato starch , hydrolysis , volume (thermodynamics) , wheat flour , biochemistry , organic chemistry , physics , quantum mechanics