Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles.
Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER.
Almeida RLJ, et al. Among authors: de oliveira bf.
Food Chem. 2024 Sep 30;453:139688. doi: 10.1016/j.foodchem.2024.139688. Epub 2024 May 15.
Food Chem. 2024.
PMID: 38761722