Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1...

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Detalles Bibliográficos
Autores principales: Li, Linlin, Chen, Junliang, Bai, Danqi, Xu, Mengshuo, Cao, Weiwei, Ren, Guangyue, Ren, Aiqing, Duan, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368656/
https://www.ncbi.nlm.nih.gov/pubmed/35954090
http://dx.doi.org/10.3390/foods11152324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368656/
https://www.ncbi.nlm.nih.gov/pubmed/35954090
http://dx.doi.org/10.3390/foods11152324

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