Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation-Reference-Cited by-同舟云学术

Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation

Published:2019-09 Issue: Volume:94 Page:468-474
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jia Mengyun,Chen Jiajun,Liu Xiaozhen,Xie Mingyong,Nie Shaoping,Chen Yi,Xie Jianhua,Yu Qiang

Funder

Key Research and Development Program of Jiangxi Province of China

National Natural Science Foundation of China

Research Project of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root;Chen;LWT-Food Science and Technology,2018

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