Effects of methoxy groups and carbon–carbon double bonds in phenolic acids on the physicochemical characteristics and digestibility of cassava starch
Guojun Lv, Dehai Li, Yihong Bao, Yajuan Qin, Xuan Zhang, Fei Xu, Ke‐Xue Zhu, Yutong Zhang, Yanjun Zhang
Topics & Concepts
StarchChemistryCarbon fibersOrganic chemistryReinforced carbon–carbonFood scienceComposite numberMaterials scienceComposite materialFood composition and propertiesCassava research and cyanideFood and Agricultural Sciences