RG- І pectin affects the physicochemical properties and digestibility of potato starch

作者：Xiuxiu Yin, Yuxue Zheng, Xiangli Kong, Shuyun Cao, Shiguo Chen, Donghong Liu, Xingqian Ye, Jinhu Tian · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.106687 · 被引用次数：90 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Potato Plant Research