Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State
- DOI
- 10.3390/foods15203612
- Published
- 2026-10-11
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203612,
title = {Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State},
author = {Yuchen Wu and Siqi Wu and Sevenur Sarıkaya and Heba G. R. Younis and Qihui Mao and Fayin Ye},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203612},
url = {https://doi.org/10.3390/foods15203612}
}RIS
TY - JOUR TI - Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State AU - Yuchen Wu AU - Siqi Wu AU - Sevenur Sarıkaya AU - Heba G. R. Younis AU - Qihui Mao AU - Fayin Ye PY - 2026 JO - Foods DO - 10.3390/foods15203612 UR - https://doi.org/10.3390/foods15203612 ER -
APA
Wu, Y., Wu, S., Sarıkaya, S., Younis, H. G. R., Mao, Q., & Ye, F. (2026). Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State. Foods. https://doi.org/10.3390/foods15203612
Source records
- crossref · retrieved 2026-11-10T15:06:20.342Z