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Impact of high-amylose starch addition on the resistant starch content and the physicochemical properties of maize (Zea mays L.) cookies

Ludy M. Martinez-Rubio; Ivan Luzardo-Ocampo; Oscar Y. Barrón-García; Mario E. Rodriguez-García; Guadalupe Loarca-Piña; Marcela Gaytán-Martínez
Food Chemistry · Vol. 498 · pp. 147173 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume498
Pages147173
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147173
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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