Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the sensory quality, textural property, in vitro st...
| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | zho |
| Julkaistu: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Sarja: | Shipin gongye ke-ji |
| Aiheet: | |
| Linkit: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030174 |