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Insights into the reasons for lower digestibility of buckwh..:
Du, Jin
;
Li, Haiteng
;
Huang, Juanying
...
Journal of Cereal Science. 107 (2022) - p. 103506 , 2022
Link:
https://doi.org/10.1016/j.jcs.2022.103506
RT Journal T1
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2022.103506&Exemplar=1&LAN=DE A1 Du, Jin A1 Li, Haiteng A1 Huang, Juanying A1 Tao, Hongxun A1 Hassane Hamadou, Alkassoumi A1 An, Di A1 Qi, Yajing A1 Xu, Bin PB Elsevier BV YR 2022 SN 0733-5210 JF Journal of Cereal Science VO 107 SP 103506 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2022.103506 DO https://doi.org/10.1016/j.jcs.2022.103506 SF ELIB - SuUB Bremen
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