Publication | Closed Access
The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour
153
Citations
38
References
2017
Year
Food ChemistryEngineeringBarley FlourBiochemistryIn Vitro FermentationBiotechnologyBarley ProteinsVitro DigestionGrain QualityBiomolecular EngineeringHealth Sciences
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