Castro-Campos, F.G.; Esquivel-Fajardo, E.A.; Morales-Sánchez, E.; Rodríguez-García, M.E.; Barron-Garcia, O.Y.; Ramirez-Gutierrez, C.F.; Loarca-Piña, G.; Gaytán-Martínez, M.
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction. Foods 2024, 13, 3888.
https://doi.org/10.3390/foods13233888
AMA Style
Castro-Campos FG, Esquivel-Fajardo EA, Morales-Sánchez E, Rodríguez-García ME, Barron-Garcia OY, Ramirez-Gutierrez CF, Loarca-Piña G, Gaytán-Martínez M.
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction. Foods. 2024; 13(23):3888.
https://doi.org/10.3390/foods13233888
Chicago/Turabian Style
Castro-Campos, Fernanda G., Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, and Marcela Gaytán-Martínez.
2024. "Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction" Foods 13, no. 23: 3888.
https://doi.org/10.3390/foods13233888
APA Style
Castro-Campos, F. G., Esquivel-Fajardo, E. A., Morales-Sánchez, E., Rodríguez-García, M. E., Barron-Garcia, O. Y., Ramirez-Gutierrez, C. F., Loarca-Piña, G., & Gaytán-Martínez, M.
(2024). Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction. Foods, 13(23), 3888.
https://doi.org/10.3390/foods13233888
