Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour
Crossref DOI link: https://doi.org/10.1007/s10068-018-00542-z
Published Online: 2019-01-02
Published Print: 2019-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhou, Rui
Kang, Yoon-Han
Text and Data Mining valid from 2019-01-02
Article History
Received: 15 June 2018
Revised: 12 December 2018
Accepted: 14 December 2018
First Online: 2 January 2019
Compliance with ethical standards
:
: The authors have declared no conflict of interest.