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

Publication date: April 2021Source: Food Research International, Volume 142Author(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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