CHANGES IN THE DIGESTABILITY OF STARCH DURING INTERACTION WITH FATS IN THE COMPOSITION OF STARCH-FAT SUBSTRATES. International journal of medical sciences, [S. l.], v. 4, n. 10, p. 121–130, 2024. DOI: 10.55640/. Disponível em: https://www.academicpublishers.org/journals/index.php/ijms/article/view/1465.. Acesso em: 10 mar. 2026.