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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |