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Continue to ChatThe formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage - https://avesis.atauni.edu.tr/yayin/83c31ee9-b42f-437c-8897-11a890a77bac/the-formation-and-in-vitro-enzymatic-digestibility-of-starch-lipid-complexes-in-steamed-bread-free-from-and-supplemented-with-different-fatty-acids-effect-on-textural-and-retrogradation-properties-during-storage