Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Article number | 107297 |
| Journal | Food Hydrocolloids |
| Volume | 124 |
| Issue number | Part B |
| Number of pages | 9 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - 2022 |
ID: 284405702