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Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Lin Zhang, Lin Dong, Hua Zhang, Yan He, Xia Ma
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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