Work

Effects of incorporating three types of resistant starch on quality development and digestibility of fried Sachima

Year: 2026

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2026.101638

Authors: Shiyuan Yang, Taotao Zhang, Guanyu Chen, Zhenxing Lao, Ming Zhou, Dongxian Zhang

Institutions: Hainan Vocational University of Science and Technology, Hainan Medical University, Hainan Agricultural School

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Natural Science Foundation of Hainan Province

Award: 基于AHP-CRITIC法的青少年健康相关危险行为评价研究

OpenAlex ID: W7204464760

FWCI:

Cites: 36

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Related to: 10