Comparison of Nutritional and Bioactive Component in Graded Highland Barley Flour
To elucidate the chemical composition differences and processing applications of three types flour fractions produced in highland barley milling, a comparative analysis of their nutritional and functional components was conducted in this study. The results showed that there were significant differen...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090331 |
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