Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits

被引：0
|
作者：
Zhong, Mingming [1 ]
Qi, Baokun [1 ]
Sun, Yufan [1 ]
Zeng, Qi [1 ]
Li, Hong [1 ]
Zhu, Jianyu [1 ]
Hu, Miao [1 ]
Wang, Huan [1 ]
Li, Yang [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
D O I：
10.7506/spkx1002-6630-20180116-214
中图分类号：
学科分类号：
摘要：
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页码：18 / 24
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