Modification in physicochemical, structural and digestive properties of potato starch during heat-moisture treatment combined with microwave pre- and post-treatment

• Autorzy: Deng C. , Melnyk O. , Marenkova T. , Luo Y.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.249-261,fig.,ref.

Twórcy

autor

Deng C.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China
• Food Technology Department, Sumy National Agrarian University, 40021 Sumy, Ukraine

autor

Melnyk O.

• Food Technology Department, Sumy National Agrarian University, 40021 Sumy, Ukraine

autor

Marenkova T.

• Food Technology Department, Sumy National Agrarian University, 40021 Sumy, Ukraine

autor

Luo Y.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China

Identyfikatory

DOI

10.31883/pjfns/151566