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高压改性白指小米粉的结构,物理化学和功能性质

A Jamna Sherin1, C K Sunil2, D V Chidanand3

  • 1Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.

International journal of biological macromolecules
|February 3, 2024
PubMed
概括

高压加工 (HPP) 显著改变了白指小米粉 (WFMS) 的特性,增加了吸收能力和改变了结构. 这种新的物理修改为生产专门的WFM粉提供了新的途径.

关键词:
在高压加工过程中使用高压加工.经过修改的 经过修改的在WFMS中使用WFMS.

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