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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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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The Editorial Office of Food and Machinery
2023-02-01
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| Schriftenreihe: | Shipin yu jixie |
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| Online-Zugang: | http://www.ifoodmm.com/spyjxen/article/abstract/20221233 |
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