Effects of Wet Ball Milling on Composition, Structure and Functional Properties of Coffee Peel Insoluble Dietary Fiber
To improve the high-value utilization of the coffee processing by-product, the coffee peel insoluble dietary fiber (CPIDF) was modified by wet ball milling, the effects of ball milling time on the composition, structure and functional properties of the CPIDF was investigated. The results showed that...
| 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.issn1002-0306.2022120126 |