Effects of Steam Explosion on Structural and Properties of Soluble Dietary Fiber in Rice Bran from Different Varieties

被引：0
|
作者：
Li, Sufen [1 ]
Tian, Xinyi [2 ]
机构：
[1] School of Mechanical Engineering, Tianjin University of Commerce, Tianjin,300134, China
[2] School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 10期
关键词：
Absorption spectroscopy - Adsorption - Amylases - Antioxidants - Cholesterol - Crystallinity - Explosions - Fourier transform infrared spectroscopy - Free radicals - Glucose - Scanning electron microscopy - Starch - Structure (composition);
D O I：
10.13386/j.issn1002-0306.2023110126
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：110 / 117
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