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Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis

Crossref DOI link: https://doi.org/10.1007/s10068-017-0206-z

Published Online: 2017-09-21

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Li, Tao https://orcid.org/0000-0002-0266-9846
An, Fengping

Teng, Hui

Huang, Qun

Zeng, Feng

Song, Hongbo
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31271913)

High Level University Construction Project of Fujian Agriculture and Forestry University (612014042)
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