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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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Wiley
2021-07-01
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| Serie: | eFood |
| Soggetti: | |
| Accesso online: | https://www.atlantis-press.com/article/125958456/view |
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