Removal of the out-shell for lotus root starch improved the effect of heat-moisture modification on multi-structure, physicochemical and digestibility properties-Reference-Cited by-同舟云学术

Removal of the out-shell for lotus root starch improved the effect of heat-moisture modification on multi-structure, physicochemical and digestibility properties

Published:2024-06 Issue: Volume:151 Page:109865
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Luo Haiyu,Liu Qing,Sun Zhuangzhuang,Liang Danyang,Zheng Yue^ORCID,Zhao Liping,Shen Huishan,Li Wenhao^ORCID

Funder

Shaanxi Province Department of Science and Technology

Key Research and Development Projects of Shaanxi Province

Publisher

Elsevier BV

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5. Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch;Dudu;International Journal of Biological Macromolecules,2019

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