Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment
QIN Renbing, WANG Shujun, XIANG Fengjuan, WANG Shuo
FOOD SCIENCE . 2021, (1): 47 -51 .  DOI: 10.7506/spkx1002-6630-20191217-191