Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.
- DOI
- 10.3390/molecules31101709
- Published
- 2026 May 18
- Container
- Molecules (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31101709,
title = {Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.},
author = {Biney E and Wang M and Cheong KL},
year = {2026},
journal = {Molecules (Basel, Switzerland)},
doi = {10.3390/molecules31101709},
url = {https://doi.org/10.3390/molecules31101709}
}RIS
TY - JOUR TI - Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. AU - Biney E AU - Wang M AU - Cheong KL PY - 2026 JO - Molecules (Basel, Switzerland) DO - 10.3390/molecules31101709 UR - https://doi.org/10.3390/molecules31101709 ER -
APA
E, B., M, W., & KL, C. (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.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31101709
Source records
- pubmed · retrieved 2026-09-27T12:39:22.860Z