Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
Mori, Daiki, Nakashima, Keita, Toyoshima, Rumiko, Oki, Shiori, Ogawa, Haruna, Ishikawa, Kyoko, Zhang, Han, Chen, Jieyu, Akiyama, YoshinobuVolume:
23
Year:
2017
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.23.339
File:
PDF, 677 KB
english, 2017