Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method
<b>Objective:</b> The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. <b>Methods:</b> The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate w...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230931 |
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