The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch

Publication date: Available online 14 April 2021Source: Food HydrocolloidsAuthor(s): Chun-Hsiang Chan, Ri-Gui Wu, Yi-Yuan Shao
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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