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Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Muffins with resistant starch: Baking performance in relation to the rheological properties of... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Cereal Science CrossRef

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Baixauli, R.; Sanz, T.; Salvador, A.; Fiszman, S.M.
Journal of Cereal Science , Volume 47 (3): 502-509 – May 1, 2008
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Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Baixauli, R.; Sanz, T.; Salvador, A.; Fiszman, S.M.
Journal of Cereal Science , Volume 47 (3): 502-509 – May 1, 2008

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Publisher
CrossRef
ISSN
0733-5210
DOI
10.1016/j.jcs.2007.06.015
Publisher site
See Article on Publisher Site

Abstract

Journal

Journal of Cereal Science – CrossRef

Published: May 1, 2008

References

  • Resistant starch
    Asp
  • Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
    Baixauli
  • Fat replacers in high-ratio layer cakes
    Bath
  • Chemical, physical, and baking properties of apple fibre compared with wheat and oat bran
    Chen