摘要 : Background and objectives To improve the nutritional value and flavor of traditional Chinese noodles, Hericium erinaceus powder (HEP) was incorporated into Chinese noodles. The effects of HEP on the digestion, gelatinization of st... 展开
作者 | Wang~ Lei Tian~ Yingpeng Chen~ Zhaoqing Chen~ Jie |
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作者单位 | |
期刊名称 | 《Cereal Chemistry》 |
总页数 | 10 |
语种/中图分类号 | 英语 / S13 TS2 |
关键词 | antioxidant activity Hericium erinaceus powder noodle starch digestion textural properties |
馆藏号 | N2008EPST0011132 |