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Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

机译：不同淀粉型来自不同淀粉的抗性淀粉源对面包物理性质和适口性的影响

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Ryoko Shimada; Miki Yoshimura;
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1. Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? [J] . Giuberti Gianluca, Fortunati Paola, Gallo Antonio Journal of Cereal Science . 2016,第Null期

机译：不同类型的抗性淀粉能否影响无麸质面包的体外淀粉消化？
2. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [J] . Altuna Luz, Ribotta Pablo D., Tadini Carmen C. LWT-Food Science & Technology . 2015,第2期

机译：酶组合对富含抗性淀粉的面包面团流变学和物理和感官特性的影响
3. Influence of resistant starch on microstructure and physical properties of breaded fish fillets. [J] . Moradi Y., Bakar J., Man Y. C., Iranian Journal of Fisheries Sciences . 2014,第1期

机译：抗性淀粉对面包鱼片微结构和物理性能的影响。
4. Yield and Color Changes of Starch from Cilacap Breadfruit for Producing Breadfruit's Resistant Starch Type 3 [C] . Nunuk Siti Rahayu, Danar Praseptiangga, Samanhudi, International Conference and Exhibition on Powder Technology Indonesia . 2020

机译：来自Cilacap Breadfruit的淀粉的产量和颜色变化，用于生产面包果抗性淀粉3型
5. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013

机译：无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
6. Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties [O] . Nairah Noor, Adil Gani, Faiza Jhan, 2021

机译：来自Lotus Ste词的抗性淀粉2：超声波对身体和营养性质的影响
7. Yield and color changes of starch from Cilacap breadfruit for producing breadfruit’s resistant starch type 3 [O] . Nunuk Siti Rahayu, Danar Praseptiangga, Bambang Hariyanto 2020

机译：从Cilacap Breadfruit生产面包果抗性淀粉3型的淀粉的产量和颜色变化

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

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