Article · Revue · 2020

Effect of texture and structure of polysaccharide hydrogels containing maltose on release and hydrolysis of maltose during digestion: In vitro study

Myat Noe Khin, H. Douglas Goff, John Nsor‐Atindana, Shabbir Ahammed, Feifei Xu, Fang Zhong

Food Hydrocolloids

• Accès fermé
• International · 3 pays

Aller chez l’éditeur10.1016/j.foodhyd.2020.106326