Generating slow digestibility in cooked potatoes by modulating starch accessibility to α-amylase and mucosal α-glucosidase to different levels

Autor:	Andrea Gómez-Maqueo, Alvaro Ferreira-Lazarte, Nur Syahirah Amirruddin, Amy Hui-Mei Lin
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 141:108718
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::570ecc1c99dea52ee174cf51d5663343 https://doi.org/10.1016/j.foodhyd.2023.108718 Zobrazit plný text záznamu Full Text from ScienceDirect