Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance.

Autor: Ma, Qianying1 (AUTHOR), Wang, Xiaolong1 (AUTHOR) wangxiaolong23@snnu.edu.cn, Zou, Xiaoyang1 (AUTHOR), Zhang, Xinyu1 (AUTHOR), Zou, Liang2 (AUTHOR), Hu, Xinzhong1 (AUTHOR)
Zdroj: Starch / Staerke. Sep2024, Vol. 76 Issue 9/10, p1-11. 11p.
Databáze: Academic Search Ultimate
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