Published in
Elsevier, Food Chemistry, (336), p. 127716, 2021
DOI: 10.1016/j.foodchem.2020.127716
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Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility
Journal article published in 2020 by
Bo Li 
,
Yutong Zhang,
Fei Xu,
Muhammad Rafiullah Khan ,
Muhammad Rafiullah Khan,
Yanjun Zhang,
Chongxing Huang,
Kexue Zhu,
Lehe Tan,
Zhong Chu,
Aiqin Liu
,
Yutong Zhang,
Fei Xu,
Muhammad Rafiullah Khan ,
Muhammad Rafiullah Khan,
Yanjun Zhang,
Chongxing Huang,
Kexue Zhu,
Lehe Tan,
Zhong Chu,
Aiqin Liu
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