Effect of extrusion treatment on instant solubility and physicochemical properties of yam flour

doi:10.13995/j.cnki.11-1802/ts.029598

FAN Kuanxiu, LI Qingming, WANG Feng, LI Wenjia, HE Ruiyang, SU Xiaojun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 71-76.

PDF(4499 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 71-76. DOI: 10.13995/j.cnki.11-1802/ts.029598

Effect of extrusion treatment on instant solubility and physicochemical properties of yam flour

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 71-76 https://doi.org/10.13995/j.cnki.11-1802/ts.029598

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(4499 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-10-03	2021-11-19	2022-03-25
Issue Date
2022-04-25

Please choose a citation manager

Content to export