Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.

MLA

Li, Hai-Teng, et al. “Enhancing Enzymatic Resistance of Starch through Strategic Application of Food Physical Processing Technologies.” Critical Reviews in Food Science & Nutrition, vol. 64, no. 32, Dec. 2024, pp. 11826–49. EBSCOhost, https://doi.org/10.1080/10408398.2023.2245031.

APA

Li, H.-T., Zhang, W., Bao, Y., & Dhital, S. (2024). Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science & Nutrition, 64(32), 11826–11849. https://doi.org/10.1080/10408398.2023.2245031

Chicago

Li, Hai-Teng, Wenyu Zhang, Yulong Bao, and Sushil Dhital. 2024. “Enhancing Enzymatic Resistance of Starch through Strategic Application of Food Physical Processing Technologies.” Critical Reviews in Food Science & Nutrition 64 (32): 11826–49. doi:10.1080/10408398.2023.2245031.