Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch

Published:2021-11-10 Issue: Volume: Page:2100155
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Li Meng¹²,Wang Ruoyang³,Xu Yihan¹,Liang Fengzhu¹,Yang Tiankui²,Zhang Jianhua¹^ORCID

Affiliation:

1. Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China

2. Wilmar Oleo Co., Ltd. 118 Gaodong Road Shanghai 200137 China

3. Department of Mathematics De Anza College 21250 Stevens Creek Blvd Cupertino CA USA

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100155

Reference56 articles.

1. Progress of potato staple food research and industry development in China

2. Effect of potato flour on quality and staling properties of wheat–potato flour bread

3. Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

4. Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing

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. Trends and Hotspots of Starch Fermentation Research: Bibliometric Analysis Based on CiteSpace;Starch - Stärke;2023-02-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP