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微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化.

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Title: 微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化.
Alternate Title: Process optimization of microwave heating-cellulase hydrolysis to improve the nutritional and functional components of whole red kidney bean flour.
Authors: 沈卉芳1 shenhuifang_1987@126.com, 董章辉2, 周野1, 刘成海2 liuchenghai@neau.edu.cn, 姚鑫淼1 cocoyococo@163.com, 郑先哲2
Source: Transactions of the Chinese Society of Agricultural Engineering. Sep2025, Vol. 14 Issue 17, p349-358. 10p.
Database: Academic Search Ultimate
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  Data: Process optimization of microwave heating-cellulase hydrolysis to improve the nutritional and functional components of whole red kidney bean flour.
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      – Type: doi
        Value: 10.11975/j.issn.1002-6819.202503108
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      – Code: chi
        Text: Chinese
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        PageCount: 10
        StartPage: 349
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      – TitleFull: 微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化.
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            NameFull: 沈卉芳
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            NameFull: 董章辉
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            NameFull: 周野
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            NameFull: 刘成海
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            NameFull: 姚鑫淼
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            – D: 01
              M: 09
              Text: Sep2025
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              Y: 2025
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              Value: 14
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            – TitleFull: Transactions of the Chinese Society of Agricultural Engineering
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