Effects of twin-screw extrusion temperature on physicochemical properties and <i>in vitro</i> digestibility of yam flour

doi:10.13995/j.cnki.11-1802/ts.028107

Effects of twin-screw extrusion temperature on physicochemical properties and in vitro digestibility of yam flour

CHENG Yanqiu, JI Xiaolong, YAN Yizhe, HUANG Qin, LIU Yanqi, SHI Miaomiao

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 172-176.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 172-176. DOI: 10.13995/j.cnki.11-1802/ts.028107

Effects of twin-screw extrusion temperature on physicochemical properties and in vitro digestibility of yam flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 172-176 https://doi.org/10.13995/j.cnki.11-1802/ts.028107

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Received	Revised	Published
2021-05-20	2021-06-11	2022-05-25
Issue Date
2022-06-10

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