Effect of microwave treatment on the structural and physicochemical properties of amylose partially removed sorghum starch

作者：Xinyu Wang, Qi Zhao, Ruijie Li, Wei Liang, Qian Lin, Li Niu, Wenqing Zhao, Wenhao Li · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.140285 · 被引用次数：15 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Biofuel production and bioconversion