机译:氧化处理对燕麦对-葡聚糖理化性质,血液流变学和功能特性的影响
Department of Agroindustrial Science and Technology. Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Agroindustrial Science and Technology. Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Nutrition, Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Agroindustrial Science and Technology. Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Agroindustrial Science and Technology. Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Nutrition, Federal University ofPelotas, 96010-900 Pelotas, Brazil;
Department of Agroindustrial Science and Technology. Federal University ofPelotas, 96010-900 Pelotas, Brazil;
3-glucan; oxidation; fat; bile acid; texture; viscosity;
机译:美拉德反应对燕麦β-葡聚糖的理化,理化和功能特性的影响
机译:酸和氧化降解对燕麦P-葡聚糖的结构,流变学和生理特性的影响
机译:不同提取方法对大麦β-葡聚糖的理化和功能性质的影响
机译:热处理对TiO2 /官能化氧化石墨复合材料上二氧化碳光催化还原的影响
机译:过热蒸汽处理对燕麦碎粒,麸皮和面粉的功能特性以及硬脂热地芽孢杆菌孢子活力的影响。
机译:发酵和植酸酶治疗豌豆燕麦蛋白混合物对挤出肉类类似物的植物化学感官和营养特性的影响
机译:氧化处理对燕麦β-葡聚糖理化特性,流变特性和功能特性的影响
机译:热处理和理化性质对磷酸中炭黑电化学氧化的影响