Kang, X. Et Al. 2021. 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. International Journal of Biological Macromolecules , vol.166 , 1210-1219.

Kang, X., Yu, B., Zhang, H., Sui, J., Guo, L., Abd El-Aty, A. M., ... Cui, B.(2021). 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. International Journal of Biological Macromolecules , vol.166, 1210-1219.

Kang, Xuemin Et Al. "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," International Journal of Biological Macromolecules , vol.166, 1210-1219, 2021

Kang, Xuemin Et Al. "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." International Journal of Biological Macromolecules , vol.166, pp.1210-1219, 2021

Kang, X. Et Al. (2021) . "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." International Journal of Biological Macromolecules , vol.166, pp.1210-1219.

@article{article, author={Xuemin Kang Et Al. }, title={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}, journal={International Journal of Biological Macromolecules}, year=2021, pages={1210-1219} }