Kang, X. Et Al. 2021. Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods. International Journal of Biological Macromolecules , vol.182 , 1112-1119.

Kang, X., Gao, W., Wang, B., Yu, B., Zhang, H., Cui, B., ... Abd El-Aty, A.(2021). Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods. International Journal of Biological Macromolecules , vol.182, 1112-1119.

Kang, Xuemin Et Al. "Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods," International Journal of Biological Macromolecules , vol.182, 1112-1119, 2021

Kang, Xuemin Et Al. "Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods." International Journal of Biological Macromolecules , vol.182, pp.1112-1119, 2021

Kang, X. Et Al. (2021) . "Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods." International Journal of Biological Macromolecules , vol.182, pp.1112-1119.

@article{article, author={Xuemin Kang Et Al. }, title={Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods}, journal={International Journal of Biological Macromolecules}, year=2021, pages={1112-1119} }