Effects of carboxymethylation, hydroxypropylation and dualâenzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres
Zheng, Yajun, Shi, Panqi, Li, Yan, Yongliang, Zhuang, Wang, Xian, Liu, LeVolume:
55
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14701
Date:
November, 2020
File:
PDF, 1.63 MB
2020