Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch–Protein–Fatty Acid Complexes

Published 2018 View Full Article

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Title
Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch–Protein–Fatty Acid Complexes
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 8, Pages 1872-1880
Publisher
American Chemical Society (ACS)
Online
2018-02-12
DOI
10.1021/acs.jafc.7b04779

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