Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour
Crossref DOI link: https://doi.org/10.1007/s11130-022-01035-5
Published Online: 2022-12-05
Published Print: 2023-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yang, Zhenglei
Wu, Yanwen
Ouyang, Jie http://orcid.org/0000-0001-6464-4727
Text and Data Mining valid from 2022-12-05
Version of Record valid from 2022-12-05
Article History
Received: 5 October 2022
Revised: 21 November 2022
Accepted: 27 November 2022
First Online: 5 December 2022
Declarations
:
: Not applicable.
: There are no conflicts to declare.