机译:超细研磨一种提高薯剥离饮料总膳食纤维含量和物理化学性质的有希望的方法
Institute of Agricultural Products Processing Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Department of Biology Lakehead University 955 Oliver Road Thunder Bay ON P7B 5E1 Canada;
Institute of Agricultural Products Processing Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Institute of Agricultural Products Processing Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Institute of Agricultural Products Processing Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Institute of Agricultural Products Processing Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Information Institute Shanxi Academy of Agricultural Sciences Taiyuan 030031 China;
Department of Biology Lakehead University 955 Oliver Road Thunder Bay ON P7B 5E1 Canada;
Potato peel; Dietary fiber; Extrusion; Ultrafine grinding; Particle size; Physicochemical properties;
机译:研磨方法对橙皮不溶性膳食纤维结构,理化和功能特性的影响
机译:马铃薯去皮废物是膳食纤维和天然抗氧化剂的潜在来源
机译:超细研磨后膳食纤维的物理化学性质和胆酸结合能力的改变
机译:土豆(Solanum Tuberosum)膳食纤维的分离,并分析其物理性质和糖组合物
机译:膳食纤维对冷冻酸奶理化特性和感官特性的影响。
机译:利用西瓜皮废料作为膳食纤维的潜在来源以改善健康状况并降低曲奇制作过程中的血糖指数
机译:利用芒果废料(Peel,籽粒)以增强膳食纤维含量和饼干的抗氧化性能