Crossmark

Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing

Published Online: 2023-11-04

Published Print: 2024-07

Authors

Zhang, Zhenzhen

Zhang, Liang

Liu, Wei

Liu, Qiannan

Zhao, Ruixuan

Hu, Honghai
License Information

Text and Data Mining valid from 2023-11-04

Version of Record valid from 2023-11-04
More Information

Article History

Received: 25 February 2023

Accepted: 26 October 2023

First Online: 4 November 2023

Declarations

:

: The authors declare no competing interests.

Document is current