Influence of the fermentation methods on the resistant starch formation by X-ray diffraction
Crossref DOI link: https://doi.org/10.1007/s42452-021-04240-0
Published Online: 2021-01-24
Published Print: 2021-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kanazawa, Sachio
Sanabria, Melissa
Monteiro, Magna http://orcid.org/0000-0002-5078-7214
Text and Data Mining valid from 2021-01-24
Version of Record valid from 2021-01-24
Article History
Received: 11 February 2020
Accepted: 18 January 2021
First Online: 24 January 2021
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.