Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution (2020)
- Authors:
- USP affiliated authors: RASPANTINI, PAULO CESAR FABRICIO - FMVZ ; RASPANTINI, LEONILA ESTER REINERT - FMVZ ; FUKUMASU, HEIDGE - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; VANIN, FERNANDA MARIA - FZEA
- Unidades: FMVZ; FZEA
- DOI: 10.1155/2020/9245035
- Subjects: COZIMENTO; PANIFICAÇÃO; AMIDO; FARINHA DE TRIGO; PÃO; DIGESTIBILIDADE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Quality
- ISSN: 0146-9428
- Volume/Número/Paginação/Ano: v. 2020, art. 9245035, p. 1-13, 2020
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ALCÂNTARA, Rafael Grassi de et al. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, v. 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 13 fev. 2026. -
APA
Alcântara, R. G. de, Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. de C., et al. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, 1-13. doi:10.1155/2020/9245035 -
NLM
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1155/2020/9245035 -
Vancouver
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1155/2020/9245035 - Oral films printed with green propolis ethanolic extract
- Does zearalenone, an estrogenic mycotoxin, have immunotoxic effects?
- Zearalenone, an estrogenic mycotoxin, is an immunotoxic compound
- Acute and subacute (28 days) toxicity of green coffee oil enriched with diterpenes cafestol and kahweol in rats
- The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
- Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression
- Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
- Efeito de extrato natural de romã (Punica granatum L) na vida de prateleira de pães de forma
- Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds
- Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Informações sobre o DOI: 10.1155/2020/9245035 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
RAS_8_3009175_R.pdf | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
