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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier BV
2017
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| 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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