Physicochemical properties and structural changes of bamboo shoots dietary fiber with enzymatic modification

doi:10.13995/j.cnki.11-1802/ts.018669

YANG Kai, Yang Zhenhuan, WU Weijie, CHEN Jianbing, XIA Qile

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 36-41.

PDF(1160 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 36-41. DOI: 10.13995/j.cnki.11-1802/ts.018669

Physicochemical properties and structural changes of bamboo shoots dietary fiber with enzymatic modification

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 36-41 https://doi.org/10.13995/j.cnki.11-1802/ts.018669

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1160 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-09-02	2019-02-25
Issue Date
2019-03-26

Please choose a citation manager

Content to export