Influence of the addition of ressistant starch on the sensory properties of and American muffin-type bakery product
Trabajo presentado en el 6th Pangborn Sensory Science Symposium, celebrado en Harrogate (Reino Unido), del 7 al 11 de agosto de 2005
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| Main Authors: | , , , |
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| Format: | póster de congreso biblioteca |
| Published: |
2005-08-07
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| Online Access: | http://hdl.handle.net/10261/333658 |
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