Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4
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DOI: 10.1002/cche.10811
Abstract: Limited information exists regarding the impact of high levels of cross‐linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight)… read more here.
Keywords: linked phosphorylated; wheat; low net; starch type ... See more keywords