Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch

作者：Yuxue Zheng, Ziqi Chai, Xiangli Kong, Shiguo Chen, Xingqian Ye, Jinhu Tian · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134153 · 被引用次数：49 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology