Effect of process on physicochemical properties of oat bran soluble dietary fiber

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Zhang, Min ^a   Liang, Yi ^a   Pei, Ying ^a   Gao, Weiwei ^a   Zhang, Zesheng ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Extrusion; Oat soluble fiber; Physicochemical properties; Steam heating; Superfine grinding

Indexed keywords

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; DIETARY FIBER; FOOD ANALYSIS; FOOD HANDLING; GEL CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METHODOLOGY; OAT; PLANT SEED; SOLUBILITY; SPECTROPHOTOMETRY; THERMOGRAVIMETRY;

AVENA SATIVA; CHROMATOGRAPHY, GEL; DIETARY FIBER; FOOD ANALYSIS; FOOD HANDLING; MICROSCOPY, ATOMIC FORCE; SEEDS; SOLUBILITY; SPECTROPHOTOMETRY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; THERMOGRAVIMETRY;

EID: 70349705586     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01324.x     Document Type: Article

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