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. |
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| 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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