Low and high methoxyl pectin lowers on structural change...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 7

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

Li, Wenhui, Zhang, Wei, Gong, Shengxiang, Gu, Xinzhe, Yu, Ying, Wu, Jinhong, Wang, Zhengwu
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.109853
Date:
July, 2020
File:
PDF, 1.29 MB
2020
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