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Journal: Foods, 2025
Volume: 14
Number: 2984
2984
Article: Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification
Authors: by Chen Zhang, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang and Jian-Ya Qian
Link: https://www.mdpi.com/2304-8158/14/17/2984

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