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Updated: Jul 1, 2025

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两种菜纤维对粘性米粉的结构性质和消化能力的影响:一项比较研究

Yiyang Yu1, Zongwei Hao1, Baixue Wang1

  • 1Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.

International journal of biological macromolecules
|March 12, 2024
PubMed
概括

菜是一种菜,菜是一种菜.

关键词:
有质的米粉粉.在体外可消化性.互动 互动 互动 互动物理化学特性 物理化学特性不溶于水的食纤维在水中溶解的食纤维.

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