Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans
Hamanaka, Masaki, Stewart, Maria, Miyahara, Kazuhiro, Nakamura, Sadako, Oku, Tsuneyuki
Published in International journal of food sciences and nutrition (16.11.2020)
Published in International journal of food sciences and nutrition (16.11.2020)
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