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Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
2017
Daiki Mori
Keita Nakashima
Rumiko Toyoshima
Shiori Oki
Haruna Ogawa
Kyoko Ishikawa
Han Zhang
Jieyu Chen
Yoshinobu Akiyama
Keywords:
Chemical substance
Biochemistry
Potato starch
Chemistry
Resistant starch
Fatty acid
Correction
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