Effects of Freezing Ball Mill Treatment on the Structure and Physicochemical Properties of Oat Starch
To investigate the effect of freezing ball milling on the structure and physicochemical properties of oat starch, the granule morphology, multiscale structure and physicochemical properties of oat starch were explored by ball milling at different ball milling time. The results showed that the polari...
Na minha lista:
| Principais autores: | , , , , , , , , , , , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Chinês |
| 出版: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050227 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|