Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion modification technology.

Zhang Y, Wang M, Mouylin C, Dyna T, Zhang X, Chen X, Zhang W, Zhu K, Wu G, Zhang Y

DOI: 10.1016/j.foodchem.2026.149677
Published: 2026 Aug 1
Container: Food chemistry
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149677,
  title = {Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion modification technology.},
  author = {Zhang Y and Wang M and Mouylin C and Dyna T and Zhang X and Chen X and Zhang W and Zhu K and Wu G and Zhang Y},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.149677},
  url = {https://doi.org/10.1016/j.foodchem.2026.149677}
}

RIS

TY  - JOUR
TI  - Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion modification technology.
AU  - Zhang Y
AU  - Wang M
AU  - Mouylin C
AU  - Dyna T
AU  - Zhang X
AU  - Chen X
AU  - Zhang W
AU  - Zhu K
AU  - Wu G
AU  - Zhang Y
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.149677
UR  - https://doi.org/10.1016/j.foodchem.2026.149677
ER  -

APA

Y, Z., M, W., C, M., T, D., X, Z., X, C., W, Z., K, Z., G, W., & Y, Z. (2026). Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion modification technology.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149677

Source records

pubmed · retrieved 2026-09-26T13:55:22.313Z
europe-pmc · retrieved 2026-09-26T13:55:22.305Z