Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein

Autor:	Zhiying Chen, Yue He, Lu Liu, Huihan Xi, Zexue Lin, Fengzhong Wang, Wanyu Qin, Mengzi Nie, Li-Tao Tong, Aixia Wang
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Enzyme chemistry Brown rice Food science Ultrasound assisted Industrial and Manufacturing Engineering In vitro Food Science
Zdroj:	International Journal of Food Science & Technology. 57:1150-1160
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15483
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::edee073666324875186800dcce345356 https://doi.org/10.1111/ijfs.15483 Zobrazit plný text záznamu Plný text