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Influencing factor of resistant starch formation and application in cereal products: A review

Shuangqi Tian1, Yue Sun1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

International Journal of Biological Macromolecules
|February 1, 2020
PubMed

Keywords:
Cereal productsDigestive propertiesResistant starch

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