doi.org/10.1016/j.foodhyd.2019.105637

Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

..., Ling Chen
89
Food Hydrocolloids12.40
Volume: 102, Pages: 105637 - 105637
Published: Jan 2, 2020
Paper Fields
Paper Details
Title
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
DOI
doi.org/10.1016/j.foodhyd.2019.105637
Published Date
Jan 2, 2020
Journal
Food Hydrocolloids
Volume
102
Pages
105637 - 105637
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