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Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch

Although fibre is associated with numerous health effects, daily fibre consumption is less than recommended. Fibre-enriched food is desirable to overcome this problem and resistant starch (RS) has potential as fibre ingredient. The objective of the research was to study the effect of cross-linked (C...

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Bibliographic Details
Main Authors: Abdul Shukri, Farah Syahirah, Abdul Refai, Syazwani, Shukri, Radhiah, Muhammad, Kharidah, Mustapha, Nor Afizah, Wan Ibadullah, Wan Zunairah, Ramli, Nurul Shazini
Format: Article
Language:English
Published: Elsevier BV 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61518/1/Dough%20rheology%20and%20physicochemical%20properties%20of%20steamed%20buns%20fortified%20with%20cross-linked%20rice%20starch.pdf
http://psasir.upm.edu.my/id/eprint/61518/
https://www.sciencedirect.com/science/article/pii/S2212619817300281
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http://psasir.upm.edu.my/id/eprint/61518/1/Dough%20rheology%20and%20physicochemical%20properties%20of%20steamed%20buns%20fortified%20with%20cross-linked%20rice%20starch.pdf
http://psasir.upm.edu.my/id/eprint/61518/
https://www.sciencedirect.com/science/article/pii/S2212619817300281

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