摘要 : Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, e... 展开
作者 | Wang~ Qingfa Li~ Limin Wang~ Ting Zheng~ Xueling |
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作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | 131361.1-131361.16 / 16 |
语种/中图分类号 | 英语 / TS201 |
关键词 | Starch Bioactive components Interactions Pasting property Digestibility Dough Staple foods |
DOI | 10.1016/j.foodchem.2021.131361 |
馆藏号 | TS-083 |