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冷冻球磨处理时间对糯米淀粉-β-葡聚糖复合物理化性质和消化性的影响.

Authors :
余振宇
郝宗围
张强
胡尧
韩嵊峻
肖亚庆
刘英男
刘抗
郑明明
周裔彬
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Apr2024, Vol. 24 Issue 4, p141-150, 10p
Publication Year :
2024

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10097848
Volume :
24
Issue :
4
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
177445692
Full Text :
https://doi.org/10.16429/j.1009-7848.2024.04.014