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Enzymatic modification of maize flour improves its function..:
Khan, Anum
;
Siddiqui, Samiya
;
Rahman, Ubaid Ur
...
Journal of Food Measurement and Characterization. 17 (2023) 6 - p. 6109-6124 , 2023
Link:
https://doi.org/10.1007/s11694-023-02072-7
RT Journal T1 <Title>Enzymatic modification of maize flour improves its functional properties, digestion resistibility, and antioxidant potential</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-023-02072-7&Exemplar=1&LAN=DE A1 Khan, Anum A1 Siddiqui, Samiya A1 Rahman, Ubaid Ur A1 Belduz, Ali Osman A1 Shah, Aamer Ali A1 Badshah, Malik A1 Hasan, Fariha A1 Khan, Samiullah PB Springer Science and Business Media LLC YR 2023 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 17 IS 6 SP 6109 OP 6124 LK http://dx.doi.org/https://doi.org/10.1007/s11694-023-02072-7 DO https://doi.org/10.1007/s11694-023-02072-7 SF ELIB - SuUB Bremen
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