Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch
Author:
Ning Wang,Chen Li,Di Miao,Yangyong Dai,Hong Zhang,Yong Zhang,Hanxue Hou,Xiuzhen Ding,Wentao Wang,Cheng Li,Bin Wang
Publication:
International Journal of Biological Macromolecules
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