| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 22 Mar 2023 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Generating slow digestibility in cooked potatoes by modulating starch accessibility to α-amylase and mucosal α-glucosidase to different levels | Andrea Gómez-Maqueo, Alvaro Ferreira-Lazarte, Nur Syahirah Amirruddin, Amy Hui-Mei Lin | Food Hydrocolloids |