摘要
对Southgate改良法分析绿豆膳食纤维过程中酶法去除淀粉效果进行了探讨,并采用该法对全绿豆及绿豆皮膳食纤维的各级多糖进行了测定分析,为进一步利用绿豆中的膳食纤维提供理论依据。
The step of wiping off amylum was analyzed during the course of determing the dietary fiber in mungbean with the modified Southgate method.Then the dietary fiber in mungbean and its seed capsule was analyzed with this method.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期176-178,共3页
Food Research and Development
