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pro vyhledávání: '"Junan Gong"'
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 10, Pp 5800-5808 (2021)
Food Science & Nutrition
Food Science & Nutrition
In this study, konjac glucomannan, κ‐carrageenan, and tannic acid were selected to study the effects of different combinations on the in vitro digestibility and physicochemical properties of wheat starch. Results showed that the addition of konjac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4e8a886a063f443c41bc68d30ebb6ab
https://doaj.org/article/64aad0c5880b4a1cbbb2d1eb11c244b7
https://doaj.org/article/64aad0c5880b4a1cbbb2d1eb11c244b7
