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Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility

Shengxiang Gong1, Wenhui Li1, Ying Yu1

  • 1Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|January 14, 2020
PubMed

Keywords:
(1)H NMRDigestibilityFermentationFunctional propertiesPotato flourRVA

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