Resistant starch content and glucose release of different...

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions

T. Sanz, S. Martínez-Cervera, A. Salvador, S. M. Fiszman
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
231
Language:
english
Pages:
8
DOI:
10.1007/s00217-010-1315-6
Date:
September, 2010
File:
PDF, 284 KB
english, 2010
Conversion to is in progress
Conversion to is failed