Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour
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Publisher
Elsevier BV
Reference38 articles.
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2. Physicochemical and pasting properties of flour and starch from two new cassava accessions;Aidoo;International Journal of Food Properties,2022
3. Digestion of isolated legume cells in a stomach-duodenum model: Three mechanisms limit starch and protein hydrolysis;Bhattarai;Food & Function,2017
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5. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation;Cai;Food Chemistry,2022
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