Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch–lipid complexes
- DOI
- 10.1016/j.fochx.2025.103268
- Published
- 2025-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.103268,
title = {Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch–lipid complexes},
author = {Saranchanok Wonglek and Chuchat Jaikaew and Lin Wang and Jinhu Tian and Sunantha Ketnawa and Yukiharu Ogawa and Natthawuddhi Donlao},
year = {2025},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2025.103268},
url = {https://doi.org/10.1016/j.fochx.2025.103268}
}RIS
TY - JOUR TI - Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch–lipid complexes AU - Saranchanok Wonglek AU - Chuchat Jaikaew AU - Lin Wang AU - Jinhu Tian AU - Sunantha Ketnawa AU - Yukiharu Ogawa AU - Natthawuddhi Donlao PY - 2025 JO - Food Chemistry: X DO - 10.1016/j.fochx.2025.103268 UR - https://doi.org/10.1016/j.fochx.2025.103268 ER -
APA
Wonglek, S., Jaikaew, C., Wang, L., Tian, J., Ketnawa, S., Ogawa, Y., & Donlao, N. (2025). Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch–lipid complexes. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2025.103268
Source records
- crossref · retrieved 2026-09-25T21:56:21.055Z