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Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential.
Kong, Chunli; Duan, Caiping; Zhang, Shunzhi; Liu, Rui; Sun, Yuanlin; Zhou, Sumei.
Afiliação
  • Kong C; School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
  • Duan C; School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
  • Zhang S; Department of Life Sciences, Yuncheng University, Yuncheng 044000, China.
  • Liu R; Department of Life Sciences, Yuncheng University, Yuncheng 044000, China.
  • Sun Y; Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China.
  • Zhou S; Department of Life Sciences, Yuncheng University, Yuncheng 044000, China.
Foods ; 12(12)2023 Jun 14.
Article em En | MEDLINE | ID: mdl-37372578
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article