Applications of modified dietary fibers in flour products
Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-03-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20240232 |