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Updated: Jun 26, 2025

Analysis and Specification of Starch Granule Size Distributions
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探索粉结构和物理化学性质之间的关系:挤出对高原大麦面粉的影响

Fei Ge1, Yue Sun1, Chenxi Yang1

  • 1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.

Food research international (Ottawa, Ont.)
|May 17, 2024
PubMed
概括

挤出加工增强高地大麦粉 (HBF) 的营养价值,并通过改变粉结构来改善其物理化学特性. 这项技术为开发功能性和清洁标签食品产品提供了潜力.

关键词:
饮食纤维的食物纤维.挤出 挤出 挤出高地大麦是高地大麦.多个尺度的结构结构.物理化学特性 物理化学特性粉是一种粉.

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