Effect of Toughening-Enzyme Modification on the Structure and Properties of Sorghum Starch
To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation, structure, and physicochemical properties of slow-digestible starch content in sorghum starch, a comparative analysis was conducted on the structure and physicochemical characteristics of sorg...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090396 |
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