Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
dc.contributor.author | Torres González, José David | |
dc.contributor.author | Dueik González, Verónica Paula | |
dc.contributor.author | Carré, David | |
dc.contributor.author | Bouchon Aguirre, Pedro Alejandro | |
dc.date.accessioned | 2021-08-10T21:18:06Z | |
dc.date.available | 2021-08-10T21:18:06Z | |
dc.date.issued | 2019 | |
dc.fuente.origen | Bibliotecas UC | |
dc.identifier.doi | 10.3390/molecules24203674 | |
dc.identifier.eissn | 1420-3049 | |
dc.identifier.issn | 1420-3049 | |
dc.identifier.scopusid | 2-s2.0-85073453463 | |
dc.identifier.uri | http://doi.org/10.3390/molecules24203674 | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/61669 | |
dc.identifier.wosid | WOS:000496249500043 | |
dc.information.autoruc | Escuela de ingeniería ; Torres González, José David ; 0000-0001-9475-8952 ; 1039563 | |
dc.information.autoruc | Escuela de ingeniería ; Dueik González, Verónica Paula ; 0000-0002-9976-5198 ; 166405 | |
dc.information.autoruc | Escuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999 | |
dc.issue.numero | No. 20 | |
dc.language.iso | en | |
dc.publisher | MDPI | |
dc.revista | MOLECULES | es_ES |
dc.rights | acceso restringido | |
dc.subject.ods | 02 Zero Hunger | |
dc.subject.ods | 03 Good Health and Well-being | |
dc.subject.odspa | 02 Hambre cero | |
dc.subject.odspa | 03 Salud y bienestar | |
dc.title | Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices | es_ES |
dc.type | artículo | |
dc.volumen | Vol. 24 | |
sipa.codpersvinculados | 1039563 | |
sipa.codpersvinculados | 166405 | |
sipa.codpersvinculados | 71999 |