Effect of processing conditions of bakery products on formation of resistant starch
- Author
- KALE, C. K1 ; KOTECHA, P. M1 ; CHAVAN, J. K1 ; KADAM, S. S1
[1] Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India - Source
Journal of food science and technology (Mysore). 2002, Vol 39, Num 5, pp 520-524, 5 p ; ref : 14 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Author keyword
- Bakery Products Bread Bun Cookies Insoluble dietary fibre Resistant starch Storage
- Keyword (fr)
- Amidon résistant Cuisson Entreposage Fibre alimentaire Pain Produit cuisson Pâte cuisson Rétrogradation Stabilité thermique Température Polyoside Produit céréalier Traitement thermique
- Keyword (en)
- Resistant starch Cooking Warehousing Dietary fiber Bread Bakery product Dough Retrogradation Thermal stability Temperature Polysaccharide Cereal product Heat treatment
- Keyword (es)
- Almidón resistente Cocción Almacenamiento Fibra alimenticia Pan Producto panadería Masa de panaderia Retrogradación Estabilidad térmica Temperatura Poliósido Producto de cereal Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14610469
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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