Study on the process of α-amylase reduces the content of rapidly digestion starch in highland barley
<b>Objective:</b> This study aimed to help with improving and increasing the added value of highland barley. <b>Methods:</b> Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by <i>α</i>-amylase. Highland barley powder with low content of fast dige...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2023-02-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20221233 |
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