|Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles

Publication date: Available online 4 February 2021Source: Food Research InternationalAuthor(s): Fei-Yan Liu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu
Source: Food Research International - Category: Food Science Source Type: research
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