In Vitro and In Vivo Digestibility of Recrystallized...

Journal of Food Science 2005 Vol. 70; Iss. 3

In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods

Tatsuya Morita, Junya Hayashi, Hirofumi Motoi, Takahiro Yagishita, Koji Takeya, Kimio Sugiyama, Shuhachi Kiriyama
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07154.x
File:
PDF, 371 KB
english, 2005
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