Starch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre

Article

Abstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process of

Palabras claves:

antioxidant, Fibre, freezing, Starch digestibility, Wheat

Autores:

Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.

Fuentes:

scopus