Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion
出版年份 2021 全文链接
标题
Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion
作者
关键词
Enzymatic extrusion, Barley flour, Physicochemical properties, Molecular degradation, Filtration rate, Whole-barley beer
出版物
Food Bioscience
Volume -, Issue -, Pages 101243
出版商
Elsevier BV
发表日期
2021-07-11
DOI
10.1016/j.fbio.2021.101243
参考文献
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