A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. (2015)
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1039/c5fo00754b
PubMed Identifier: 26353047
Publication URI: http://europepmc.org/abstract/MED/26353047
Type: Journal Article/Review
Volume: 6
Parent Publication: Food & function
Issue: 12
ISSN: 2042-6496