The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
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DOI: 10.1007/s13197-019-03880-w
Abstract: Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to… read more here.
Keywords: starch; wheat flour; flour; biscuit production ... See more keywords