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...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100176 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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