电场对物理化学性质和耐性粉形成的影响在米加热加工的玉米粉中

Francisco M Flores-García1, Eduardo Morales-Sánchez1, Marcela Gaytán-Martínez2

  • 1Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.

概括

欧米加热 (OH) 改变了玉米粉的特性,增加了耐性粉. 这个过程涉及热效应,如凝化和非热效应,如基质形成,增强耐性粉含量.

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