ReviewMolecules (Basel, Switzerland)2026
Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.
Eric Biney et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.