Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles
Authors:
- Dong-Hui GengDGDong-Hui Geng
- Zexue LinZLZexue Lin
- Lu LiuLLLu Liu
- Wanyu QinWQWanyu Qin
- Aixia WangAWAixia Wang
- Fengzhong WangFWFengzhong Wang
- Li-Tao TongLi-Tao Tong
Abstract
No abstract availableKeywords
Funding Information
- National Key Research and Development Program of China (2 017YFD0401104-05)
- Ministry of Science and Technology of the People's Republic of China
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