Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation
Ratchaneeporn Photinam, Anuchita Moongngarm
Topics & Concepts
Food scienceAmyloseChemistryVegetable oilStarchFood composition and propertiesMicrobial Metabolites in Food BiotechnologyDiet, Metabolism, and Disease