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Updated: May 17, 2025

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固态发酵对豆面粉的影响:功能性质,矿物质生物可用性和产品配方

Nikhil Dnyaneshwar Patil1, Aarti Bains2, Gulden Goksen3

  • 1Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.

Food chemistry: X
|March 31, 2025
PubMed
概括

固态发酵与阿斯伯吉路斯阿瓦莫里显著提高了豆面粉的营养和功能性质. 这一过程提高了矿物质的生物可用性,功能属性和体外消化能力,突出了其在食品应用中的潜力.

关键词:
发酵 发酵 是一个过程.功能性质 功能性质 功能性质豆面粉是豆面粉中的一种.矿物质的生物可用性,热稳定性

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