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In Vitro Fermentation Properties Are Determined by Starch–Lipid Complexes as an Entity Rather Than Their Constituent Mixture
1个月前
已完结
Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches
1个月前
已完结
Starch-unsaturated fatty acid complexes with antioxidant protection and slow-digesting properties: Effects of complexing time
2个月前
已完结
Protocols for Preparing Novel Amylose–Lipid–Polyphenol Complexes with Antioxidant Activities
6个月前
已完结
Starch Retrogradation: A Comprehensive Review
6个月前
已完结
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