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Updated: May 11, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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短期发芽豆类面粉作为食品中的功能成分

Queeneth Ijeoma Onwuka1, Chiemela Enyinnaya Chinma1,2,3, Vanessa Chinelo Ezeocha4

  • 1Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.

Journal of food science
|September 9, 2024
PubMed
概括

短期发芽通过提高消化能力和营养物质的生物可用性来增强豆类面粉的功能. 这个过程创造了营养丰富,可持续的食物选择,以打击营养不良和改善福祉.

关键词:
抗营养素 抗营养素 抗营养素健康性质的健康特性.豆类 豆类 豆类 豆类短时间的发芽.这是一个技术功能性的技术功能.

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