Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties
Author:
Affiliation:
1. Department of Wine, Food, and Molecular BiosciencesLincoln UniversityPO Box 85084Lincoln 7647New Zealand
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201700315
Reference20 articles.
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