Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Reference117 articles.
1. Ahmadi-Abhari, S., A.J.J. Woortman, A.A.C.M. Oudhuis, R.J. Hamer, and K. Loos. 2013. The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase. Carbohydrate Polymers 97 (2): 436–440.
2. Akilen, R., N. Deljoomanesh, S. Hunschede, C.E. Smith, M.U. Arshad, R. Kubant, and G.H. Anderson. 2016. The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children. Nutrition & Diabetes 6: e195.
3. Alvani, K., X. Qi, R.F. Tester, and C.E. Snape. 2011. Physico-chemical properties of potato starches. Food Chemistry 125 (3): 958–965.
4. Andersson, M., M. Melander, P. Pojmark, H. Larsson, L. Bülow, and P. Hofvander. 2006. Targeted gene suppression by RNA interference: An efficient method for production of high-amylose potato lines. Journal of Biotechnology 123 (2): 137–148.
5. Ashwar, B.A., A. Gani, A. Shah, I. Wani, F. Masoodi Ahmed, and Ahmad. 2015. Preparation, health benefits and applications of resistant starch—A review. Starch/Stärke 68 (3–4): 287–301.
Cited by
92 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献