Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector-Reference-Cited by-同舟云学术

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Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector

Published:2024-07 Issue: Volume:273 Page:133087
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zang Ziyan^ORCID,Gong Xiaoxiao^ORCID,Cao Linhai^ORCID,Ni Hongxia^ORCID,Chang Hui^ORCID

Publisher

Elsevier BV

Reference143 articles.

1. The dioscorea genus (yam)-an appraisal of nutritional and therapeutic potentials;Obidiegwu;Foods,2020

2. An underutilized orphan tuber crop-Chinese yam: a review;Epping;Planta,2020

3. Uncovering the genetic diversity of yams (Dioscorea spp.) in China by combining phenotypic trait and molecular marker analyses;Cao;Ecol. Evol.,2021

4. Physico-chemical, functional and pasting properties of native and chemically modified water yam (Dioscorea alata) starch and production of water yam starch-based yoghurt;Awolu;Starch - Stärke,2016

5. Chinese yam (Dioscorea): nutritional value, beneficial effects, and food and pharmaceutical applications;Li;Trends Food Sci. Technol.,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries;Measurement: Food;2024-09

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