Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation

Autor: Mangala, S. L., Udayasankar, K., Tharanathan, R. N.
Zdroj: Food Chemistry; 1999, Vol. 64 Issue: 3 p391-396, 6p
Databáze: Supplemental Index
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