Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Li-Kang Qin"'
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105809- (2023)
Rice noodles are a high-carbohydrate food. Thus, the aim of this study is to evaluate the effect of different additions (CK (0%), 13%, 16%, 19%, and 21% w/w) Chimonobambusa quadrangularis ultrafine whole pulp (CQUWP) on rice noodles by in vitro diges
Externí odkaz:
https://doaj.org/article/3c41a8d53721482bb58ea1504ba061f3
Autor:
Lei Wang, Yan-Yu Luo, Ying Zhang, Chun-Xia Zou, Peng-Ju Wang, Li-Kang Qin, Qiu-Jin Zhu, Yu-Long Jia
Publikováno v:
Food Bioscience. 52:102458