高粱
淀粉
食品科学
体外
蛋白质消化率
化学
抗性淀粉
农学
生物
生物化学
作者
Fei-Yan Liu,Xiao‐Na Guo,Jun‐Jie Xing,Ke‐Xue Zhu
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (4): 3420-3431
被引量:35
摘要
Sorghum grains were pretreated by roasting, microwave, stir-frying and heat moisture treatment, which were effective to reduce the starch digestibility of cooked noodles.
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