Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Rafael Grassi de Alcântara Heidge Fukumasu; Paulo Cesar Fabricio Raspantini; Leonila Ester Reinert Raspantini; Caroline Joy Steel; Ludmilla de Carvalho Oliveira; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin
Journal of Food Quality London v. 2020, art. 9245035, p. 1-13, 2020
London 2020
Localização:
FMVZ - Fac. Med. Vet. e Zootecnia
(RAS - 8 ) e outros locais(Acessar)