Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation
Sweet potato and potato starch (which served as a control) were employed as raw materials to explore the characteristics and mechanism of a center-towards-surface enzymatic hydrolysis pattern for sweet potato starch processed at sub-gelatinization temperatures. After being modified by the combinatio...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090165 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|