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    Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

    Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction by Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez

    Published 2024-12-01
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