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Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain

Ji-Lin Dong1,2, Mei Yang1,2, Rui-Ling Shen1,2

  • 11 School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|December 16, 2018
PubMed

Keywords:
Thermal processingfunctional propertiessoluble dietary fiberstructural propertieswhole grain oats

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