Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

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dc.contributor.authorTorres González, José David
dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorCarré, David
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-08-10T21:18:06Z
dc.date.available2021-08-10T21:18:06Z
dc.date.issued2019
dc.fechaingreso.objetodigital2025-08-07
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.3390/molecules24203674
dc.identifier.eissn1420-3049
dc.identifier.issn1420-3049
dc.identifier.scopusid2-s2.0-85073453463
dc.identifier.urihttp://doi.org/10.3390/molecules24203674
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/61669
dc.identifier.wosidWOS:000496249500043
dc.information.autorucEscuela de ingeniería ; Torres González, José David ; 0000-0001-9475-8952 ; 1039563
dc.information.autorucEscuela de ingeniería ; Dueik González, Verónica Paula ; 0000-0002-9976-5198 ; 166405
dc.information.autorucEscuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999
dc.issue.numeroNo. 20
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final18
dc.pagina.inicio1
dc.publisherMDPI
dc.revistaMOLECULESes_ES
dc.rightsacceso abierto
dc.subject.ods02 Zero Hunger
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matriceses_ES
dc.typeartículo
dc.volumenVol. 24
sipa.codpersvinculados1039563
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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