Study of three different modification methods on insoluble dietary fiber in sweet potato residue

doi:10.13995/j.cnki.11-1802/ts.025112

CHEN Zhiyin, LIU Weipeng, WANG Yingxi, ZENG Li, XIANG Guohong, LIU Taoli, GONG Yihui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 57-62.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 57-62. DOI: 10.13995/j.cnki.11-1802/ts.025112

Study of three different modification methods on insoluble dietary fiber in sweet potato residue

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 57-62 https://doi.org/10.13995/j.cnki.11-1802/ts.025112

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Received	Revised	Published
2020-07-20	2020-08-21	2021-01-25
Issue Date
2021-02-07

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