Article Versions Notes

Li L, Chen J, Bai D, Xu M, Cao W, Ren G, Ren A, Duan X. Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. Foods. 2022; 11(15):2324. https://doi.org/10.3390/foods11152324

Li, Linlin, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, and Xu Duan. 2022. "Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying" Foods 11, no. 15: 2324. https://doi.org/10.3390/foods11152324

Li, L., Chen, J., Bai, D., Xu, M., Cao, W., Ren, G., Ren, A., & Duan, X. (2022). Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. Foods, 11(15), 2324. https://doi.org/10.3390/foods11152324