Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. (Q54042321)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. |
scientific article |
Statements
Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. (English)
T C Crowe
S A Seligman
L Copeland
1 August 2000
130
8
2006-2008