Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties
Food Chemistry(2020)
摘要
•Atlantic and Kexin No. 1 potato flours were fermented using yeast.•Dynamic changes of proton populations in fermented potato flours were measured.•Fermentation affects digestibility, swelling, and viscosity of potato flours.•The physicochemical properties were closely correlated with proton populations.
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关键词
AF,DS,KF,PT,PTE,RS,SP,VB,VF,VP,VS,VT,WSI
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