Effects of preparation methods on potato microstructure and digestibility: An in vitro study

Jinhu Tian1, Shiguo Chen1, Chunhua Wu1

  • 1Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.

Food Chemistry
|June 11, 2016
PubMed

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