论文信息 - Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response - 字舞流文

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

S. Fiszman | T. Sanz | A. Salvador | R. Baixauli | S. M. Fiszman | A. Salvador