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Updated: Jul 28, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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在发芽和造过程中,Amaranthus spp粒,面粉,分离粉和纳米晶体的物理化学变化

Elsa Gutiérrez-Cortez1, Ezequiel Hernandez-Becerra2, Luis Fernando Zubieta-Otero3

  • 1Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico.

Food chemistry
|May 4, 2024
PubMed
概括

杏仁是一种无质伪谷物,在发芽和造过程中经历了显著的物理化学变化. 这些转化,包括粉和蛋白质的改变,使其适合发酵饮料.

关键词:
发芽 发芽 发芽 发芽Malting 麦芽制造 在麦芽制造过程中纳米晶体是一种纳米晶体.物理化学特性 物理化学特性粘度特征 粘度特征 粘度特征 粘度特征

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