High-amylose starch as a new ingredient to balance nutrition and texture of food - Concepedia

Concepedia

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High-amylose starch as a new ingredient to balance nutrition and texture of food

51

Citations

26

References

2018

Year

Yuyue Zhong, Heyuan Zhu, Wenxin Liang, Xu Li, Linsan Liu, Xudong Zhang, Yue Hui-fen, Jiquan Xue, Xingxun Liu, Dongwei Guo

Journal of Cereal Science

Food ChemistryNutritionFood CompositionFood BiophysicsHigh-amylose StarchFood SciencesFood TextureNew IngredientFood QualityDietary FibreHealth Sciences

References

	Year	Citations

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