Open AccessEffect of Acetylated Retrograded Starch (Resistant Starch RS4) On the Nutritional Value and Microstructure of the Crumb (SEM) of Wheat Bread
Author(s) -
Agata Wojciechowicz
Publication year - 2015
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000450
Subject(s) - food science , starch , microstructure , acetylation , chemistry , resistant starch , biochemistry , crystallography , gene