Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility. (2021)
Attributed to:
Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1038/s43016-021-00230-y
PubMed Identifier: 34667952
Publication URI: http://europepmc.org/abstract/MED/34667952
Type: Journal Article/Review
Volume: 2
Parent Publication: Nature food
Issue: 2
ISSN: 2662-1355