In vitro digestibility characteristics of octenyl succinic...

Food Chemistry 2020 / 01 Vol. 304

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

Lopez-Silva, Madai, Bello-Perez, Luis A., Castillo-Rodriguez, Victor M., Agama-Acevedo, Edith, Alvarez-Ramirez, Jose
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:
304
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125434
Date:
January, 2020
File:
PDF, 375 KB
english, 2020
Conversion to is in progress
Conversion to is failed