Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour

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Sopawong P., Warodomwichit D., Srichamnong W., Methacanon P., Tangsuphoom N. Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour. Foods Vol.11 No.16 (2022). doi:10.3390/foods11162473 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83167

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