CyTA - Journal of Food
Volume 22, 2024 - Issue 1
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Research Article
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro
Yuqiao Zhanga College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China;b College of Food and Bioengineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou university, Hezhou, ChinaView further author information
, Fei’fei Shangb College of Food and Bioengineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou university, Hezhou, China;c Department of Food Technology, Sumy National Agrarian University, Sumy, UkraineCorrespondence[email protected]
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Tetyana Kryzhskac Department of Food Technology, Sumy National Agrarian University, Sumy, UkraineView further author information
, Linlin Fand College of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou, ChinaView further author information
, Lili Lie College of Food and Quality Engineering, Nanning University, Nanning, ChinaView further author information
, Qianwei Chenga College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, ChinaCorrespondence[email protected]
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Zhenhua Duanb College of Food and Bioengineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou university, Hezhou, ChinaView further author information
& Shanshan Chena College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China;b College of Food and Bioengineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou university, Hezhou, ChinaView further author information
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Article: 2297777
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Received 02 Aug 2023, Accepted 17 Dec 2023, Published online: 30 Jan 2024
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