Proximate Composition, Resistant Starch, Apparent Amylose Content, and Steady Shear Flow Properties of Commercial Kudzu Powder
Year: 2025
Type: article
Abstract: Dongju Lee, Inyong Kim, Taesik Um, Sinyoung Hong, Seung-yong Park, Sanghyo Lee, Jin Kyoun Yoo, Seongil Heo, Younghan Kim, and Youngseung Lee. Journal of the Korean Society of Food Science and Nutrition 2025;54:385-90. https://doi.org/10.3746/jkfn.2025.54.4.385
Authors: Dongju Lee, Inyong Kim, Taesik Um, Sinyoung Hong, Seung-yong Park, Sanghyo Lee, Jin Kyoun Yoo, Seongil Heo, Younghan Kim, Youngseung Lee
Institutions: Dankook University, Sunchon National University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
Funder: Ministry of SMEs and Startups
Award: G8222443082
OpenAlex ID: W4409816801