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Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

✍ Scribed by Conforti, Paula A.; Yamul, Diego K.; Lupano, Cecilia E.

Book ID
120330442
Publisher
AACC International (American Association of Cereal Chemists)
Year
2012
Tongue
English
Weight
307 KB
Volume
89
Category
Article
ISSN
0009-0352

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