Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment

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Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment

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The aim of this research was to examine the qualities (specific volume, textural properties, in vitro digestibility, and sensory profiles measured by descriptive analysis) of bread sub[r]

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