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Comparison of utilisation and fermentation of highly cross-..:
Hamanaka, Masaki
;
Stewart, Maria
;
Miyahara, Kazuhiro
..
International Journal of Food Sciences and Nutrition. 71 (2020) 8 - p. 1019-1031 , 2020
Link:
https://doi.org/10.1080/09637486.2020.1754349
RT Journal T1 <Title>Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_09637486.2020.1754349&Exemplar=1&LAN=DE A1 Hamanaka, Masaki A1 Stewart, Maria A1 Miyahara, Kazuhiro A1 Nakamura, Sadako A1 Oku, Tsuneyuki PB Informa UK Limited YR 2020 SN 0963-7486 SN 1465-3478 JF International Journal of Food Sciences and Nutrition VO 71 IS 8 SP 1019 OP 1031 LK http://dx.doi.org/https://doi.org/10.1080/09637486.2020.1754349 DO https://doi.org/10.1080/09637486.2020.1754349 SF ELIB - SuUB Bremen
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