Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation
出版年份 2021 全文链接
标题
Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation
作者
关键词
Reactive extrusion, Amylose-lipid complex, Complex formation, Starch digestibility, Predicted glycaemic index
出版物
FOOD CHEMISTRY
Volume 374, Issue -, Pages 131510
出版商
Elsevier BV
发表日期
2021-11-09
DOI
10.1016/j.foodchem.2021.131510
参考文献
相关参考文献
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