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Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.

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Bibliographic Details
Title: Calcium carbonate addition decreases the in vitro starch digestibility of wheat bread.
Authors: Acosta-Domínguez, L.1, Mata-Ramirez, R. M.1, Vernon-Carter, E. J.2, Alvarez-Ramirez, J.2, Garcia-Hernandez, A.1, Roldan-Cruz, C. A.3, Garcia-Diaz, S.4, samgarcia@uv.mx
Source: Revista Mexicana de Ingeniería Química; sep-dic2025, Vol. 24 Issue 3, p1-10, 10p
Database: Applied Science & Technology Source
Description
ISSN:16652738
DOI:10.24275/rmiq/Alim25633