Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch
出版年份 2020 全文链接
标题
Influence of anionic, neutral, and cationic polysaccharides on the
in vitro
digestibility of raw and gelatinized potato starch
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-01-14
DOI
10.1002/jsfa.10259
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Study of effect of sodium alginate on potato starch digestibility during in vitro digestion
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- Factors affecting the digestibility of raw and gelatinized potato starches
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- Enzymatic hydrolysis of potato starches containing different amounts of phosphorus
- (2008) Nurul Absar et al. FOOD CHEMISTRY
- Study on α-Amylase Hydrolysis of Potato Amylopectin by a Quartz Crystal Microbalance
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