Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.

Li, Guanghui; Gao, Xueli; Wang, Yonghui; He, Shenghua; Guo, Weiyun; Huang, Jihong

Li, Guanghui; Gao, Xueli; Wang, Yonghui; He, Shenghua; Guo, Weiyun; Huang, Jihong.

Afiliación

Li G; Food and Pharmacy College Xuchang University Xuchang China.
Gao X; Food and Pharmacy College Xuchang University Xuchang China.
Wang Y; Food and Pharmacy College Xuchang University Xuchang China.
He S; Food and Pharmacy College Xuchang University Xuchang China.
Guo W; Food and Pharmacy College Xuchang University Xuchang China.
Huang J; Food and Pharmacy College Xuchang University Xuchang China.

Food Sci Nutr ; 11(10): 6498-6508, 2023 Oct.

Article en En | MEDLINE | ID: mdl-37823126

Palabras clave

FTIR; XRD; cooking characteristics; starch noodles; superfine grinding; sweet potato leaves

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2023 Tipo del documento: Article

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2023 Tipo del documento: Article