Effects of key processing technology of fermenting whole wheat on physicochemical properties and <i>in vitro</i> digestibility of starch

doi:10.13995/j.cnki.11-1802/ts.020320

Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch

SHAO Linlin, ZENG Shiyu, LI Xiujuan, PAN Siyi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 59-65.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 59-65. DOI: 10.13995/j.cnki.11-1802/ts.020320

Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 59-65 https://doi.org/10.13995/j.cnki.11-1802/ts.020320

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