Work

Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70349

Authors: Xue Li, Ling Zhang, Yexing Liang, Jingbing Xu, Tisong Liang, Feihu Gao

Institution: Chongqing Academy of Agricultural Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Chongqing Science and Technology Commission

Award: G8948018873

OpenAlex ID: W4416766869

FWCI: 1.125

Cites: 44

Cited by: 2

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