Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch.
- DOI
- 10.3390/foods11233779
- Published
- 2022 Nov 23
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods11233779,
title = {Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch.},
author = {Bodjrenou DM and Li X and Chen W and Zhang Y and Zheng B and Zeng H},
year = {2022},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods11233779},
url = {https://doi.org/10.3390/foods11233779}
}RIS
TY - JOUR TI - Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. AU - Bodjrenou DM AU - Li X AU - Chen W AU - Zhang Y AU - Zheng B AU - Zeng H PY - 2022 JO - Foods (Basel, Switzerland) DO - 10.3390/foods11233779 UR - https://doi.org/10.3390/foods11233779 ER -
APA
DM, B., X, L., W, C., Y, Z., B, Z., & H, Z. (2022). Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11233779
Source records
- pubmed · retrieved 2026-09-26T05:45:48.307Z