通过三种不同的粉制备粉-棕酸复合物:使用热处理和自处理方法进行比较研究

Qiuyan Liu1, Ji Li1, Yuefeng Huang1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

概括

粉-脂质复合物,如那些用土豆粉和棕酸制成的复合物,显示出创造抗性粉的希望. 制备方法显著影响它们的抗消化性和稳定性.

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