Comparative study of multi-scale structure and in vitro digestibility between high-resistant-starch wheat and normal wheat starches

Food Chemistry 2026

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Authors: Kaiyang Ma, Youe Zhang, Haiyu Wu, Lude Zhang, Caian He, Min Wang

DOI: 10.1016/j.foodchem.2026.149087

Cited by: 2

References: 39

Fields of Study & Subjects

Food composition and properties Wheat and Barley Genetics and Pathology Phytase and its Applications

References 39