Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

The search for novel natural ingredients has been stimulated by the food and non-food industries, and roots of Pachyrhizus erosus (jicama) emerges as promising crops for industrial production due to its crispy and succulent flesh and high yield. Therefore, jicama starches from Fujian Province (SFJ)...

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Bibliographic Details

Published in:	eFood
Main Authors:	Xiao-Dan Shi, Jing-Jing Huang, Jin-Zhi Han, Shao-Yun Wang
Format:	Article
Language:	English
Published:	Wiley 2021-07-01
Subjects:	Pachyrhizus erosus starch physicochemical properties rheological properties in vitro digestion
Online Access:	https://www.atlantis-press.com/article/125958456/view