Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree

Publication date: Available online 12 November 2020Source: Food HydrocolloidsAuthor(s): Li Ding, Zhuqing Xie, Xiong Fu, Zhigang Wang, Qiang Huang, Bin Zhang

Source: Food Hydrocolloids - December 27, 2020 Category: Food Science Source Type: research