Effect of Combined Treatment of Cellulase and Superfine Grinding on the Physicochemical Properties of Whole Tartary Buckwheat Flour
The effect of combined treatment of cellulase and superfine grinding on the physicochemical properties, including particle size analysis, content of damage starch, pasting properties, swelling power, solubility, and in vitro antioxidant properties, as well as microscopic structure, of whole Tartary...
Na minha lista:
| Principais autores: | , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2025-12-01
|
| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100176 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|