4.5 Article

Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

A Comparative Study of Commercial Modified Celluloses as Bread Making Additives

Maria J. Correa et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

Development of gluten free bread containing carob flour and resistant starch

K. Tsatsaragkou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

Elena Curti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Dietary fibre sources in bread: Influence on technological quality

Eveline Lopes Almeida et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Nutrition & Dietetics

Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

Carla M. Brites et al.

NUTRITION RESEARCH (2011)

Article Food Science & Technology

Effect of modified celluloses on dough rheology and microstructure

M. J. Correa et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Nutrition & Dietetics

Different Types of Resistant Starch Elicit Different Glucose Reponses in Humans

Mark D. Haub et al.

JOURNAL OF NUTRITION AND METABOLISM (2010)

Article Nutrition & Dietetics

Consumption of Cross-Linked Resistant Starch (RS4(XL)) on Glucose and Insulin Responses in Humans

Enas K. Al-Tamimi et al.

JOURNAL OF NUTRITION AND METABOLISM (2010)

Article Food Science & Technology

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

T. Sanz et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Chemistry, Applied

The impact of resistant starch on characteristics of gluten-free dough and bread

Jaroslaw Korus et al.

FOOD HYDROCOLLOIDS (2009)

Article Food Science & Technology

Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology

T. Sanz et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Review Nutrition & Dietetics

Health properties of resistant starch

A. P. Nugent

NUTRITION BULLETIN (2005)

Article Nutrition & Dietetics

Resistant starch as a prebiotic and synbiotic: state of the art

DL Topping et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2003)