Effects of Physical Synergistic Enzymatic Treatment on Structural Characteristics of Highland Barley Starch
In order to study the effect of physical synergistic enzymatic treatment on the structural characteristics of highland barley starch, ultrasonic and pressure heat were combined with pullulanase to treat highland barley starch. The particle morphology, crystal structure, functional group structure an...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020084 |