新型和传统蒸汽焯法对马铃薯淀粉消化率和理化特性的影响

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Samir Mowafy, Yanhong Liu
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Novel and Conventional Steam Blanching Impacts on Potato Starch Digestibility and Physicochemical Properties

Novel and Conventional Steam Blanching Impacts on Potato Starch Digestibility and Physicochemical Properties
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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