Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells

Li Ding, Qiang Huang, Wenyu Xiang, Xiong Fu, Bin Zhang, Jian-Yong Wu

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@article{f51bd2fccaf94053b1fa90e5add3c74f,

title = "Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells",

author = "Li Ding and Qiang Huang and Wenyu Xiang and Xiong Fu and Bin Zhang and Jian-Yong Wu",

year = "2022",

doi = "10.1016/j.foodhyd.2021.107297",

language = "English",

volume = "124",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

number = "Part B",

}

TY - JOUR

T1 - Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells

AU - Ding, Li

AU - Huang, Qiang

AU - Xiang, Wenyu

AU - Fu, Xiong

AU - Zhang, Bin

AU - Wu, Jian-Yong

PY - 2022

Y1 - 2022

U2 - 10.1016/j.foodhyd.2021.107297

DO - 10.1016/j.foodhyd.2021.107297

M3 - Journal article

VL - 124

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - Part B

M1 - 107297

ER -