Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties
In order to explore the best process of acid-heat preparation on sorghum resistant dextrin, the preparation process of sorghum starch was optimized by single factor and response surface experiment as well as its structural characterization was studied. The results showed that the optimum preparation...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120251 |