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International Journal of Food Sciences and Nutrition Volume 61, 2010 - Issue 6
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Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

Felicidad Ronda Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
,
Manuel Gomez Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
&
Joan Quilez Human Nutrition Unit, Biochemistry and Biotechnology Department, IISPV, University Rovira i Virgili, SpainCorrespondence[email protected]
Pages 624-629 | Received 19 Dec 2009, Accepted 01 Feb 2010, Published online: 29 Mar 2010

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