| 膳食纤维的制备研究 |
| |
| 引用本文： | 张熊禄,张盛泉. 膳食纤维的制备研究[J]. 安庆师范学院学报(自然科学版), 2001, 7(4): 17-18 |
| |
| 作者姓名： | 张熊禄 张盛泉 |
| |
| 作者单位： | 赣南师范学院,化学系,江西,赣江,341000 |
| |
| 摘 要： | 用西红柿渣和花生饼在不同的条件下 (如温度、酸碱性等 )制备膳食纤维的研究 ,制备的膳食纤维具有较好的吸水性 ,得到一种制备膳食纤维的较好方法
|
| 关 键 词： | 膳食纤维 功能性食品 吸水性 |
| 文章编号： | 1007-4260(2001)04-0017-02 |
Studing of preparing food fiber |
| |
| ZHANG Xiong-lu,ZHANG Sheng-quan. Studing of preparing food fiber[J]. Journal of Anqing Teachers College(Natural Science Edition), 2001, 7(4): 17-18 |
| |
| Authors: | ZHANG Xiong-lu ZHANG Sheng-quan |
| |
| Abstract: | In this paper the food fiber is prepared with xihongshi residue and peanut cake,and it is studied in different temperatures and acidity and alkaline.The absorbed water of the food fiber is better,and a better method is obtained about preparing food fiber. |
| |
| Keywords: | food fiber functional food absorbed water |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
