Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

Overview of attention for article published in Frontiers in Nutrition, August 2022

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RT @FrontNutrition: New Research: Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic re…

19 Sep 2022

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New Research: Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices: Nowadays, the highly effective modified… https://t.co/Ics654WB

19 Sep 2022

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