Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility.

MLA

He, Rui, et al. “Physical Modification of Cassava Starch by Alternating Magnetic Field Treatment: Effects on Fine Structure, Retrogradation and in Vitro Digestibility.” Food Chemistry, vol. 471, Dec. 2024, p. 142650. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.142650.

APA

He, R., Du, J., Feng, A., Zhang, J., Zhong, G., Fu, N., & Yang, T. (2024). Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility. Food Chemistry, 471, 142650. https://doi.org/10.1016/j.foodchem.2024.142650

Chicago

He, Rui, Jinyu Du, Aiguo Feng, Jie Zhang, Geng Zhong, Naifang Fu, and Tao Yang. 2024. “Physical Modification of Cassava Starch by Alternating Magnetic Field Treatment: Effects on Fine Structure, Retrogradation and in Vitro Digestibility.” Food Chemistry 471 (December): 142650. doi:10.1016/j.foodchem.2024.142650.