挤压膨化处理对酶解小米粉蛋白结构和功能特性的影响 / Effect of Extrusion Treatment on the Structural and Functional Properties of Enzymatic Hydrolysis of Foxtai Millet Flour Protein
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 44(17):59-67
- Subject
挤压膨化 高温α-淀粉酶 小米 蛋白 结构分析 功能特性 extrusion high temperature α-amylase foxtail millet protein structural analysis functional characteristics - Language
- Chinese
- ISSN
- 1002-0306