Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch
To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorg...
Na minha lista:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090396 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|