Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu
Article in Journal of the Science of Food and Agriculture (April 2024)
The most recent citing publications are shown below. View all 6 publications that cite this research output on Dimensions.
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Article in Critical Reviews in Food Science and Nutrition (March 2024)
Modification of the bioactivity, digestibility and rheological behaviour of different millets by lactic acid fermentation
Article in International Journal of Food Science & Technology (February 2024)