학술논문
The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage
Document Type
Article
Author
Source
In International Journal of Biological Macromolecules 1 January 2021 166:1210-1219
Subject
Language
ISSN
0141-8130