The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies
Xiaohan Chen, Weifei Wang
Topics & Concepts
Food scienceStarchAmyloseChemistryWaxResistant starchGlycemic indexGlycemicBiochemistryBiotechnologyBiologyInsulinFood Chemistry and Fat AnalysisNatural Products and Biological ResearchFatty Acid Research and Health