Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes

Autor:	Xu Chen, Hua-Bin Zhao, Liyun Chen, Lin Li, Yuge Zhang, Zhili Liang, Jie Zhu, Yan Zeng
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Moisture Chemistry Peptide Food science Potato starch Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 57:1975-1987
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15295
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::395b355bff8a64881c0b01abc89df014 https://doi.org/10.1111/ijfs.15295 Zobrazit plný text záznamu Plný text