Heat‐Induced Structuration Between Starch and Soy Flour to Produce Composites With Reduced Starch Digestibility

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Konstantinos Korompokis, Kenneth Jane Manlangit, Lisa M. Lamothe, Patricia Murciano Martinez
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Starch - Stärke
Online Access:	Acceder al recurso
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