Effect of microwave treatment on structure, physicochemical properties, and digestibility of oat starch
ObjectiveTo investigate the effect of microwave treatment on the structure, physicochemical, and digestibility of oat starch.MethodsOat starch (OAT) is taken as the research object to analyze the effects of different microwave treatment times on the particle size distribution, microstructure, crysta...
Salvato in:
| Autori principali: | , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2025-12-01
|
| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://ifoodmm.com/spyjx/article/html/202512004?st=article_issue |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|