Effect of processing on content of free amino acid, carbohydrate and <i>in vitro</i>digestibility of starch in <i>Euryales ferox</i>

doi:10.13995/j.cnki.11-1802/ts.022772

Effect of processing on content of free amino acid, carbohydrate and in vitrodigestibility of starch in Euryales ferox

WANG Zhonghe, WANG Jun, ZHANG Jing, HUANG Rongfang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 166-173.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 166-173. DOI: 10.13995/j.cnki.11-1802/ts.022772

Effect of processing on content of free amino acid, carbohydrate and in vitrodigestibility of starch in Euryales ferox

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 166-173 https://doi.org/10.13995/j.cnki.11-1802/ts.022772

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Received	Published
2019-11-10	2020-03-15
Issue Date
2020-04-10

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