Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch-lipid complexes
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Lauric acid (LA) and myristic acid (MA) were used to prepare yam flour-fatty acid (FA) complexes from purple Dioscorea alata (DAP), white D. alata (DAW), and D. pentaphylla (DP) flours to investigate their structural, physicochemical, functional, and in vitro ... ...
