The effect of ultra-fine pulverization by wet processing on particle structure and physical properties (water-binding capacity, swelling capacity and viscosity etc.

 
  • 研究了濕法超微粉碎對非水溶性成分質(zhì)量分數分別為70%25和90%25的大豆膳食纖維素微粒結構和物理性質(zhì)(持水力、膨脹力、黏度等)的影響。
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