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Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation

Crossref DOI link: https://doi.org/10.1007/s13197-022-05626-7

Published Online: 2022-11-27

Published Print: 2023-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Photinam, Ratchaneeporn

Moongngarm, Anuchita https://orcid.org/0000-0001-8852-9512
Funding

Funding for this research was provided by:

Royal Golden Jubilee (RGJ) Ph.D. Programme (PhD/0062/2560)

Faculty of Technology, Mahasarakham University
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Text and Data Mining valid from 2022-11-27

Version of Record valid from 2022-11-27
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Article History

Accepted: 16 November 2022

First Online: 27 November 2022

Declarations

:

: The authors declare that they have no competing interests.

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