Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch

Wenhui Li(Ministry of Agriculture), Zhengwu Wang(Jiangnan University), Wei Zhang(Shanghai Jiao Tong University), Xinzhe Gu(Shanghai Jiao Tong University), Ying Yu(Chinese Academy of Sciences), Jinhong Wu(Jiangxi University of Traditional Chinese Medicine), Shengxiang Gong(Shanghai Jiao Tong University)
LWT
July 10, 2020
10.1016/j.lwt.2020.109853
Cited by 32

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