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Updated: May 15, 2025

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脱脂 (Salvia hispanica L.) 面粉:探索营养特征,技术功能和生物功能特性,以及未来的方向

Etty Syarmila Ibrahim Khushairay1, Salma Mohamad Yusop1,2, Mohamad Yusof Maskat1,2

  • 1Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.

Current research in food science
|April 10, 2025
PubMed
概括

脱脂粉 (DCF) 为创新的食品产品提供有价值的技术功能和生物活性特性. 进一步的研究和合作是释放它们充分的健康和可持续性潜力的关键.

关键词:
生物功能性质 生物功能性质没有脂肪的粉.未来的方向 未来的方向营养特征 营养特征酸是一种酸.技术功能属性 技术功能属性

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