Article Versions Notes

Wang Y, Guo Y, Zhu Z, Ding Y, Yang Y, Wang D, Li Z, Guo Y, Chen X. Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch–Ultrasound-Treated Waxy Rice Flour Blends. Foods. 2025; 14(16):2920. https://doi.org/10.3390/foods14162920

Wang, Yuxing, Yu Guo, Zhiting Zhu, Yan Ding, Yuchan Yang, Dongxu Wang, Zhanming Li, Yuanxin Guo, and Xiaoman Chen. 2025. "Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch–Ultrasound-Treated Waxy Rice Flour Blends" Foods 14, no. 16: 2920. https://doi.org/10.3390/foods14162920

Wang, Y., Guo, Y., Zhu, Z., Ding, Y., Yang, Y., Wang, D., Li, Z., Guo, Y., & Chen, X. (2025). Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch–Ultrasound-Treated Waxy Rice Flour Blends. Foods, 14(16), 2920. https://doi.org/10.3390/foods14162920