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Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour
The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed s...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085258/ https://ncbi.nlm.nih.gov/pubmed/30263830 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0338-9 |
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