Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

The objective of this study was to investigate the effect of temperature changes during heat–moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS p...

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Detalles Bibliográficos
Autores principales: Sun, Yangyang, Qin, Renbing, Zeng, Jie, Li, Guanglei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453683/
https://www.ncbi.nlm.nih.gov/pubmed/37628074
http://dx.doi.org/10.3390/foods12163076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453683/
https://www.ncbi.nlm.nih.gov/pubmed/37628074
http://dx.doi.org/10.3390/foods12163076

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