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Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour

Pengfei Ye, Baozhong Cui, Chao Mao, Ke Wang, Yingman Xie, Yanan Sun, Xiangwei Chen, Yequn Wang, Yunyang Wang

2023Food Chemistry13 citationsDOI

Topics & Concepts

ChemistryCrystallinityFood scienceStarchWater contentCrystallographyEngineeringGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour | Litcius