Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (19) : 4207-4217. DOI: 10.3864/j.issn.0578-1752.2021.19.015
FOOD SCIENCE AND ENGINEERING

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(19): 4207-4217 https://doi.org/10.3864/j.issn.0578-1752.2021.19.015

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