Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour
Author:
Affiliation:
1. Henan Institute of Science and Technology, P. R. China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference39 articles.
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2. Production of resistant starch from rice by dual autoclaving retrogradation treatment: in vitro digestibility, thermal andstructural characterization;Ashwar B. A. A.;Food Hydrocolloids,2016
3. Effect of damaged starch on the rheological properties of wheat starch suspensions;Barrera G. N.;Journal of Food Engineering,2013
4. Effect of heat-moisture treatment on resistant starch functional and thermal properties of mung bean (Vigna radiate) starch;Barua S.;Journal of Nutritional Health & Food Engineering,2017
5. Physiochemical, nutritional and antioxidant properties of fourteen virginia-grown sweet potato varieties;Cartier A.;Journal of Food Measurement and Characterization,2017
Cited by 3 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. Effects of heat‐moisture treatment on the multiscale structure and digestibility of sweet potato starch;International Journal of Food Science & Technology;2024-07-10
2. Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch;Foods;2023-08-16
3. Effects of fatty acid‐blending heat‐moisture treatment on the physicochemical and in vitro digestion properties of sweet potato flour;International Journal of Food Science & Technology;2022-12-21
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