Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour

• 期刊名称Food Chemistry
• 作者Xu, Enbo; Wu, Zhengzong; Pan, Xiaowei; Long, Jie; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan
• 卷第197卷
• 印刷ISSN0308-8146
• 文件大小2077.33KB
• 发表时间2016-04
• DOI10.1016/j.foodchem.2015.10.109
• 页码114-123