Preparation, structural characteristics, and application of taro polysaccharides in food-Reference-Cited by-同舟云学术

Preparation, structural characteristics, and application of taro polysaccharides in food

Published:2022-07-19 Issue:14 Volume:102 Page:6193-6201
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Wenting¹,Huang Gangliang¹^ORCID

Affiliation:

1. Key Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Green Synthesis and Application Chongqing Normal University Chongqing China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12058

Reference62 articles.

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4. Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa

5. Effect of Non‐Starch Polysaccharides on the Pasting, Gel, and Gelation Properties of Taro ( Colocasia esculenta ) Starch

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