:,

Wen Li1, Rui Xu1, Shaoshuang Qin1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.

概括

谷物中的食纤维 (DF) 带来了加工挑战. 本综述探讨了DF修改及其对面团特性的影响,旨在推进全谷物 (WCG) 食品产品.