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Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.

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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.
Authors: Biney, Eric1 (AUTHOR), Wang, Min2 (AUTHOR), Cheong, Kit-Leong1 (AUTHOR) klcheong@gdou.edu.cn
Source: Molecules. May2026, Vol. 31 Issue 10, p1709. 28p.
Database: Academic Search Ultimate
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        Value: 10.3390/molecules31101709
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      – Code: eng
        Text: English
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        PageCount: 28
        StartPage: 1709
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      – TitleFull: Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.
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            NameFull: Biney, Eric
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            NameFull: Wang, Min
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              Text: May2026
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