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. |
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| Authors: | Biney E; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China., Wang M; College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang 524088, China., Cheong KL; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. |
| Source: | Molecules (Basel, Switzerland) [Molecules] 2026 May 18; Vol. 31 (10). Date of Electronic Publication: 2026 May 18. |
| Publication Type: | Journal Article; Review |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 1420-3049 |
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| DOI: | 10.3390/molecules31101709 |
