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Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility

BiomanufacturingEngineeringSupramolecular StructureBiotechnologyPolysaccharideFood EngineeringFood ProcessingVitro DigestibilityFood StructureLam Seed StarchFood TechnologyBiomolecular EngineeringHealth Sciences