Effect of Simulated Oral Processing on Starch Digestion Characteristics in Vitro of Steamed Bread(模拟口腔加工对馒头体外淀粉消化特性的影响)
In order to explore the effects of different oral processing methods on starch digestion characteristics in vitro, highland barley steamed bread and wheat steamed bread were used as experimental materials. The effects of five in vitro simulated oral processing methods (cutting, cutting with vortex,...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
Beijing Technology and Business University
2022-10-01
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| Seri Bilgileri: | Shipin kexue jishu xuebao |
| Konular: | |
| Online Erişim: | https://www.btbuspxb.com/spkxjsxb/article/pdf/20220514 |
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