Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference39 articles.
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1. Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran;Food Research International;2024-07
2. Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity;Foods;2024-07-01
3. Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment;Journal of Cereal Science;2024-07
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