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	Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment
	Liao, Luyan*; Liu, Huihui; Gan, Zengpeng; Wu, Weiguo*
刊名	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
	2019
卷号	22期号:1页码:1122-1133
关键词	heat moisture treatment sweet potato starch structure property vermicelli quality
ISSN号	1094-2912
DOI	10.1080/10942912.2019.1626418
URL标识	查看原文
WOS记录号	WOS:000472094800001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5119972
专题	湖南农业大学
作者单位	1.[Wu, Weiguo 2.Liao, Luyan 3.Gan, Zengpeng 4.Liu, Huihui 5.Wu, WG] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Liao, Luyan*,Liu, Huihui,Gan, Zengpeng,et al. Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):1122-1133.
APA	Liao, Luyan*,Liu, Huihui,Gan, Zengpeng,&Wu, Weiguo*.(2019).Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,22(1),1122-1133.
MLA	Liao, Luyan*,et al."Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 22.1(2019):1122-1133.

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