Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility

著者: Bo Li, Yutong Zhang, Yutong Zhang, Fei Xu, Muhammad Rafiullah Khan, Yanjun Zhang, Yanjun Zhang, Chongxing Huang, Kexue Zhu, Lehe Tan, Zhong Chu, Aiqin Liu - Food Chemistry 2020 被引用: 92