Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation

✍ Scribed by S.L Mangala; K Udayasankar; R.N Tharanathan

• Book ID: 108434057
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 255 KB
• Volume: 64
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(98)00142-3