A review on the comparison of preparation, structure and properties of two types of resistant starch type III formed from long and short-chain amylose

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Publication date: December 2025

Source: Trends in Food Science & Technology, Volume 166

Author(s): Qing Liu, Zicheng Xia, Huanan Guan, Aiquan Jiao, Shengju Ge, Dongxu Wang, Yongjian Yu, Zhengyu Jin

​Publication date: December 2025Source: Trends in Food Science & Technology, Volume 166Author(s): Qing Liu, Zicheng Xia, Huanan Guan, Aiquan Jiao, Shengju Ge, Dongxu Wang, Yongjian Yu, Zhengyu Jin Read More