机译:饼干强化紫色激情果实表皮面粉:对物理性质的影响,营养,体外淀粉消化率和抗氧化活性
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology;
Yulin Normal University Foreign Languages Department;
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology;
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology;
Guangxi‐Asean Center for Food and Drug Safety Control;
Yulin Normal University College of Chemistry and Food Science;
Yulin Normal University College of Chemistry and Food Science;
Guangxi Hong Bang Food Co. Ltd;
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology;
acrylamide; cookies; fortification; passion fruit epicarp flour; physicochemical properties; starch digestibility;
机译:壳聚糖对紫色高地大麦面条的体外淀粉消化率,抗微生物势和抗氧化活性的影响
机译:从发芽糙米和稻米淀粉复合面粉中饼干功能性质,抗氧化活性和储存稳定性
机译:紫薯粉替代小麦粉对小麦面包体外淀粉消化率的影响
机译:水飞蓟果实固体废物的化学组成,体外消化率和抗氧化活性
机译:小麦和高粱粉和曲奇水提取物的酚酸成分和抗氧化性能
机译:用发芽的马克粉(Dolichus uniflorus)面粉强化的面包的物理性质抗营养因子和抗氧化活性的质量评估
机译:不同治疗对化学成分,物理,抗营养,抗氧化特征和绿色核心黑豆面粉的体外淀粉消化率的影响