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Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic

Yixin Zheng1, Yujia Ou2, Yi Zhang3

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

International Journal of Biological Macromolecules
|April 13, 2020
PubMed

Keywords:
DigestibilityPhysicochemical propertiesStarch lecithin complexes

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