Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

The search for novel natural ingredients has been stimulated by the food and non-food industries, and roots of Pachyrhizus erosus (jicama) emerges as promising crops for industrial production due to its crispy and succulent flesh and high yield. Therefore, jicama starches from Fujian Province (SFJ)...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Xiao-Dan Shi, Jing-Jing Huang, Jin-Zhi Han, Shao-Yun Wang
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Wiley 2021-07-01
Цуврал:	eFood
Нөхцлүүд:	Pachyrhizus erosus starch physicochemical properties rheological properties in vitro digestion
Онлайн хандалт:	https://www.atlantis-press.com/article/125958456/view
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!