Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.

Alshammari SK, Farahnaky A, Allahham A, Lo B, Nirmal N, Majzoobi M

DOI: 10.1111/1541-4337.70634
Published: 2026 Sep
Container: Comprehensive reviews in food science and food safety
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.70634,
  title = {Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.},
  author = {Alshammari SK and Farahnaky A and Allahham A and Lo B and Nirmal N and Majzoobi M},
  year = {2026},
  journal = {Comprehensive reviews in food science and food safety},
  doi = {10.1111/1541-4337.70634},
  url = {https://doi.org/10.1111/1541-4337.70634}
}

RIS

TY  - JOUR
TI  - Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.
AU  - Alshammari SK
AU  - Farahnaky A
AU  - Allahham A
AU  - Lo B
AU  - Nirmal N
AU  - Majzoobi M
PY  - 2026
JO  - Comprehensive reviews in food science and food safety
DO  - 10.1111/1541-4337.70634
UR  - https://doi.org/10.1111/1541-4337.70634
ER  -

APA

SK, A., A, F., A, A., B, L., N, N., & M, M. (2026). Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70634

Source records

pubmed · retrieved 2026-09-24T21:56:40.355Z