Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles - Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Jessica Renaly Fernandes Morais; Mércia Mélo de Almeida Mota; Raphael da Silva Eduardo; Cecilia Elisa Sousa Muniz; Josilene de Assis Cavalcante; Gilsandro Alves da Costa; Rebeca de Almeida Silva; Bárbara Freire de Oliveira; Jessica Kelly da Silva Negreiros; Paloma Benedita da Silva; et al. (Food Chemistry, 2024)