Effect of amino acids composing rice protein on rice starch digestibility

LWT - Food Science and Technology - Tập 146 - Trang 111417 - 2021
Xiaoxue Lu1,2, Ranran Chang1,2, Hao Lu1,2, Rongrong Ma1,2, Lizhong Qiu3, Yaoqi Tian1,2,3
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
2School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
3Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, 262200, China

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