Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch

出版年份 2020 全文链接

标题

作者

关键词

Potato starch, Frying, High methoxyl pectin, Low methoxyl pectin, Digestibility

出版物

Volume 132, Issue -, Pages 109853

出版商

Elsevier BV

发表日期

2020-07-10

DOI

10.1016/j.lwt.2020.109853

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