Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions-Reference-Cited by-同舟云学术

Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions

Published:2017-11-21 Issue:3 Volume:53 Page:590-598
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hussain Shehzad¹²,Li Jie¹²^ORCID,Jin Wenjun¹²,Yan Shoulei¹²,Wang Qingzhang¹²

Affiliation:

1. College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China

2. Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province; Wuhan 430070 China

Funder

Project of National Key Technology's R & D Program of P.R. China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13632/fullpdf

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3. Optimization of insoluble and soluble fibres extraction from Agave americana l. Using response surface methodology;Bouaziz;Journal of Chemistry,2014

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