Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans
- DOI
- 10.1080/09637486.2020.1754349
- Published
- 2020-04-29
- Container
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/09637486.2020.1754349,
title = {Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans},
author = {Masaki Hamanaka and Maria Stewart and Kazuhiro Miyahara and Sadako Nakamura and Tsuneyuki Oku},
year = {2020},
journal = {International Journal of Food Sciences and Nutrition},
doi = {10.1080/09637486.2020.1754349},
url = {https://doi.org/10.1080/09637486.2020.1754349}
}RIS
TY - JOUR TI - Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans AU - Masaki Hamanaka AU - Maria Stewart AU - Kazuhiro Miyahara AU - Sadako Nakamura AU - Tsuneyuki Oku PY - 2020 JO - International Journal of Food Sciences and Nutrition DO - 10.1080/09637486.2020.1754349 UR - https://doi.org/10.1080/09637486.2020.1754349 ER -
APA
Hamanaka, M., Stewart, M., Miyahara, K., Nakamura, S., & Oku, T. (2020). Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans. International Journal of Food Sciences and Nutrition. https://doi.org/10.1080/09637486.2020.1754349
Source records
- crossref · retrieved 2026-09-26T07:53:30.175Z