Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

出版年份 2017 全文链接

标题

作者

关键词

Wet milling, Insoluble dietary fiber, Nano particle, Crystalline structure, Morphology

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 82, Issue -, Pages 15-22

出版商

Elsevier BV

发表日期

2017-04-10

DOI

10.1016/j.lwt.2017.04.014

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