1State Key Laboratory of School of Food Science and Technology/School of Food Science and Technology, Jiangnan University, 1800 Lihu, Wuxi 214122, Jiangsu Province, China;
2Faculte des Sciences de la Nature, Departement de Chimie, Universite Julius Nyerere de Kankan, Guinea
State Key Laboratory of School of Food Science and Technology/School of Food Science and Technology, Jiangnan University, 1800 Lihu, Wuxi 214122, Jiangsu Province, China
State Key Laboratory of School of Food Science and Technology/School of Food Science and Technology, Jiangnan University, 1800 Lihu, Wuxi 214122, Jiangsu Province, China
Copyright © 2013 Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Sankhon, A. , Amadou, I. and Yao, W. -R.(2013) Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean
(Parkia biglobosa) flour.
Agricultural Sciences,
4, 122-129. doi: 10.4236/as.2013.45B023.