Interactions among macronutrients in wheat flour determine their enzymic susceptibility

出版年份 2016 全文链接

标题

作者

关键词

Food structure, Macronutrients, Starch, Protein, Lipids, In vitro, hydrolysis, Non-specific binding

出版物

Volume 61, Issue -, Pages 415-425

出版商

Elsevier BV

发表日期

2016-05-25

DOI

10.1016/j.foodhyd.2016.05.026

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