Partial debranching and microwave treatment stabilize amylopectin-flavor interactions for better tsampa processing outcomes.
- DOI
- 10.1016/j.carbpol.2026.125288
- Published
- 2026 Jul 1
- Container
- Carbohydrate polymers
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.carbpol.2026.125288,
title = {Partial debranching and microwave treatment stabilize amylopectin-flavor interactions for better tsampa processing outcomes.},
author = {Chen X and Fu L and Xu Y and Cheng L and Huang Z and Zhang W and Xiang Q and Liu Y and Tian Y and Zhao Y},
year = {2026},
journal = {Carbohydrate polymers},
doi = {10.1016/j.carbpol.2026.125288},
url = {https://doi.org/10.1016/j.carbpol.2026.125288}
}RIS
TY - JOUR TI - Partial debranching and microwave treatment stabilize amylopectin-flavor interactions for better tsampa processing outcomes. AU - Chen X AU - Fu L AU - Xu Y AU - Cheng L AU - Huang Z AU - Zhang W AU - Xiang Q AU - Liu Y AU - Tian Y AU - Zhao Y PY - 2026 JO - Carbohydrate polymers DO - 10.1016/j.carbpol.2026.125288 UR - https://doi.org/10.1016/j.carbpol.2026.125288 ER -
APA
X, C., L, F., Y, X., L, C., Z, H., W, Z., Q, X., Y, L., Y, T., & Y, Z. (2026). Partial debranching and microwave treatment stabilize amylopectin-flavor interactions for better tsampa processing outcomes.. Carbohydrate polymers. https://doi.org/10.1016/j.carbpol.2026.125288
Source records
- pubmed · retrieved 2026-09-26T17:37:21.302Z