The Effect of Cooking Methods on the Edible Quality, Predicted Glycemic Index and in Vitro Digestibility of Chinese Yams and Normal Yams

被引：0
|
作者：
Zou, Jian [1 ]
Xu, Meijuan [1 ]
Li, Bin [2 ]
机构：
[1] School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou,450000, China
[2] College of Food Science and Technology, Huazhong Agricultural University, Wuhan,430000, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 03期
关键词：
Sensory analysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：200 / 211
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