Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
Author:
Affiliation:
1. USDA‐ARS, SEA, Food Science and Market Quality and Handling Research Unit North Carolina State University Raleigh North Carolina USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16267
Reference52 articles.
1. Critical Review of Plant Cell Wall Matrix Polysaccharide Glycosyltransferase Activities Verified by Heterologous Protein Expression
2. Effect of preheating on potato texture
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