Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices / Collar, C; Jimenez, T; Conte, P; Piga, Antonio. - In: CARBOHYDRATE POLYMERS. - ISSN 0144-8617. - 122:(2015), pp. 169-179. [10.1016/j.carbpol.2014.12.083]