Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility
Li, Bo, Zhang, Yutong, Xu, Fei, Rafiullah Khan, Muhammad, Zhang, Yanjun, Huang, Chongxing, Zhu, Kexue, Tan, Lehe, Chu, Zhong, Liu, AiqinJournal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127716
Date:
August, 2020
File:
PDF, 3.21 MB
2020