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Journal: Foods, 2024
Volume: 13
Number: 3888
3888
Article: Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
Authors: by Fernanda G. Castro-Campos, 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
Link: https://www.mdpi.com/2304-8158/13/23/3888

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