Effects of freeze–thaw pretreatment on the structural properties and digestibility of lotus seed starch–glycerin monostearin complexes
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
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3. Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization;Chen;Food Chemistry,2018
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