Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation
Sweet potato and potato starch (which served as a control) were employed as raw materials to explore the characteristics and mechanism of a center-towards-surface enzymatic hydrolysis pattern for sweet potato starch processed at sub-gelatinization temperatures. After being modified by the combinatio...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090165 |