Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
Crossref DOI link: https://doi.org/10.1039/D2FO00558A
Published Online: 2022
Update policy: https://doi.org/10.1039/rsc_crossmark_policy
Liu, Zipeng
Chen, Ling
Zheng, Bo https://orcid.org/0000-0001-6977-1012
Funding for this research was provided by:
National Natural Science Foundation of China (32101982, 31871751)
China Postdoctoral Science Foundation (2021M691069)
Accepted Manuscript valid from 2023-04-19
