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Updated: Jul 15, 2025

Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization
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Reducing Willow Wood Fuel Emission by Low Temperature Microwave Assisted Hydrothermal Carbonization

Published on: May 19, 2019

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使用欧米加热生产tortilla的可持续过程,对营养价值,蛋白质和性能产生最小的影响

Aurea K Ramírez-Jiménez1, Rubén Cota-López2, Eduardo Morales-Sánchez2

  • 1Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey NL 64849, Nuevo León, Mexico.

Foods (Basel, Switzerland)
|September 28, 2023
PubMed
概括

欧米加热 (OH) 为tortilla生产提供了一个环保的替代方案,提高了不溶性纤维和蛋白质的消化能力. 这种方法保持了与传统加工相当的营养价值,支持大鼠的骨健康.

关键词:
骨的结晶性 骨的结晶性摄取的时间尼克斯塔玛化化过程的过程营养价值 营养价值 营养价值欧姆式加热器加热器蛋白质效率比率是蛋白质的效率比率.饼加工 饼加工

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