Distinctive sensory features introduced by resistant starch in baked products

By R. Baixauli, A. Salvador, S. Martínez-Cervera, S. Fiszman. 2008

83 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fafabda847ac24b8c475315ec9fd7c8015c4a90e

How researchers see this paper

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

In Nutrition and Dietetics

1. J. Pérez-Álvarez
2. E. Sánchez-Zapata
3. E. Fuentes-Zaragoza
4. M. J. Riquelme-Navarrete

Citations in the corpus

• Resistant starch as functional ingredient: A review (2010, background): “…developers and nutritionists for two reasons, the first being the above-mentioned potential physiological benefits and the second the unique functional properties, yielding high quality products not attainable otherwise with traditional insoluble fibres (Yue & Waring, 1998; Baixauli et al., 2008).”