Influcence of Food Prepartion Methods on the in vitro Digestiblility of Dietary Starch Sources (&#x2161;)——Thermal Processing

Miao Ming; Jiang Bo; Jin Zheng-yu; Zhang Tao

doi:10.13995/j.cnki.11-1802/ts.2010.09.006

Influcence of Food Prepartion Methods on the in vitro Digestiblility of Dietary Starch Sources (Ⅱ)——Thermal Processing

Miao Ming, Jiang Bo, Jin Zheng-yu, Zhang Tao

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (09) : 1-4.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (09) : 1-4. DOI: 10.13995/j.cnki.11-1802/ts.2010.09.006

Food and Fermentation Industries

Influcence of Food Prepartion Methods on the in vitro Digestiblility of Dietary Starch Sources (Ⅱ)——Thermal Processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(09): 1-4 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.09.006

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