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-Reference-Cited by-同舟云学术

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

Published:2021-01 Issue: Volume:166 Page:1210-1219
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kang Xuemin,Yu Bin,Zhang Huayong,Sui Jie,Guo Li,Abd El-Aty A.M.,Cui Bo

Funder

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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