Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
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2. The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour;Asranudin;Food Hydrocolloids,2021
3. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley;Bai;Food Chemistry,2021
4. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla);Cahyana;Food Chemistry,2019
5. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation;Cai;Food Chemistry,2022
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