结晶度
化学
产量(工程)
吸附
扫描电子显微镜
萃取(化学)
溶解度
大豆油
膨胀能力
核化学
材料科学
食品科学
色谱法
有机化学
肿胀 的
复合材料
结晶学
作者
Heng Wang,Mengyu Wang,Jie Zeng,Haiyan Gao,Keke Zhang
摘要
In this research, the effects caused by ultrafine grinding (U), high-temperature cooking (HTC), microwave (M) and combined treatment (U-HTC, U-M) were evaluated on the functional properties and structural characteristics of soluble dietary fiber (SDF) obtained from soybean dregs.
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