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2021•Food ChemistryRequires access

Effects of treatment methods on the formation of resistant starch in purple sweet potato

Hongrui Sun, Jieying Fan, Zhigang Tian, Linyuan Ma, Yue Meng, Yang Zhi-qiang, Xianpeng Zeng, Xiangying Liu, Lining Kang, Xiping Nan

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Key concepts: Pullulanase, Starch, Amylopectin, Amylose, Resistant starch, Chemistry, Potato starch, Food science

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Effects of treatment methods on the formation of resistant starch in purple sweet potato — Research Paper | ScholarLens