Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles

已完结 10 由一二发布于 2024/12/5 10:44:45

DOI:10.1016/j.ijbiomac.2024.135034
作者：Zhenzhen Zhang ,?Qiannan Liu ,?Liang Zhang ,?Wei Liu ,?Aurore Richel ,?Ruixuan Zhao ,?Honghai Hu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Repeated freeze-thaw (FT) cycles damage the quality of frozen starch-based foods and accelerate the digestion rate of starch. This study investigated how potato soluble dietary fiber (PSDF)

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