Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

  1. Torres-Aguilar, P.C.
  2. Hayes, A.M.R.
  3. Yepez, X.
  4. Martinez, M.M.
  5. Hamaker, B.R.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Argitalpen urtea: 2023

Alea: 58

Zenbakia: 3

Orrialdeak: 1336-1345

Mota: Artikulua

DOI: 10.1111/IJFS.16294 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus