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碱法备制大麦槽膳食纤维的应用 被引量:1

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摘要 本论文以大麦精生产的副产物大麦糟为主要原料,研究了大麦糟膳食纤维的提取方法,并对其理化性质进行了研究,比较了它们相对于同类物质的优势,最后研究了大麦糟膳食纤维对面粉粉质的影响及在馒头制作中的应用,旨在为大麦糟膳食纤维的进一步开发利用提供研究依据。
作者 于晓燕
出处 《生物技术世界》 2012年第4期17-17,19,共2页 Biotech World
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  • 1刘清,李玉,姚惠源.Folin-Ciocalteu比色法测定大麦提取液中总多酚的含量[J].食品科技,2007,32(4):175-177. 被引量:78
  • 2雷昌贵,孟宇竹,刘蒙佳,纪花.食品中多酚类化合物测定方法研究进展[J].粮油食品科技,2007,15(4):61-63. 被引量:27
  • 3Manu-Barfo P, Nortey T, Naazie A. Effect of sorghum-barley brewer's spent grain as a feed ingredient on broiler performance and carcass characteristics[J]. Animal Health and Production, 2013, 61(1): 67-74.
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  • 8刘丽香,Tanguy Laura,梁兴飞,孙怡,叶红,曾晓雄.Folin-Ciocalteu比色法测定苦丁茶中多酚含量[J].茶叶科学,2008,28(2):101-106. 被引量:67
  • 9李静,聂继云,李海飞,徐国峰,王孝娣,毋永龙,王贞旭.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131. 被引量:235
  • 10王家林,王煜.啤酒糟的综合应用[J].酿酒科技,2009(7):99-102. 被引量:21

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