Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
Trabajo presentado en las Jornadas BIET (Baking ingredients enzymes and technology), celebradas en Barcelona (España), en junio de 2009
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| Main Authors: | , , |
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| Format: | póster de congreso biblioteca |
| Published: |
2009-06-10
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| Online Access: | http://hdl.handle.net/10261/333851 |
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