Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase

Innovative Food Science & Emerging Technologies - Tập 86 - Trang 103376 - 2023
Licheng Gao1,2, Chenxi Wan1, Honglu Wang1, Pengke Wang1, Pu Yang1, Mia Eeckhout2, Jinfeng Gao1
1State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
2Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, Gent 9000, Belgium

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Innovative Food Science & Emerging Technologies

Tập 86

103376

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