Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

By R. Baixauli, T. Sanz, A. Salvador, S. Fiszman. 2008

165 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/af552cac98fcb5237b9b92037456a411fde126f5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Jane
2. J. Aina
3. Ak Oladele

In Nutrition and Dietetics

1. J. Jane
2. J. Aina
3. Ak Oladele

Citations in the corpus

• Resistant starch: promise for improving human health. (2013, background): “The addition of 5–20% resistant starch to muffins contributed to overall decreased quality, with chewiness, cohesiveness, and volume affected (80,81).”
• Modified Starches and Their Usages in Selected Food Products: A Review Study (2010, background): “Baixauli et al. (2008A) studied the effect of replacing wheat flour with resistant starch (from native maize) on the quality of muffins.”