title: Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
authors.affiliation: Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.
authors.forename: Felicidad
authors.initials: F
authors.lastname: Ronda
authors.forename: Manuel
authors.initials: M
authors.lastname: Gomez
authors.forename: Joan
authors.initials: J
authors.lastname: Quilez