回复trueyeoman发表于:2020/9/29 9:44:13悬赏金额:
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【序号】:1
【作者】:N Grigelmo-Miguel,
【题名】: Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams
【期刊】: Journal of Food Engineering,
【年、卷、期、起止页码】:Volume 41, Issue 1, July 1999, Pages 13-21
【全文链接】:
【【序号】:2
【作者】: M. Carme Garau
【题名】: Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products
【期刊】: Food Chemistry,
【年、卷、期、起止页码】:Volume 104, Issue 3, 2007, Pages 1014-1024
【全文链接】:
【序号】:3
【作者】 KeXue Zhu, Sheng Huang, Wei Peng, HaiFeng Qian, HuiMing Zhou
【题名】: Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
【期刊】:Food Research International,
【年、卷、期、起止页码】:Volume 43, Issue 4, May 2010, Pages 943-948
【全文链接】:
【序号】:4
【作者】: Phoency Lai, Ken Yuon Li, Shin Lu, Hua Han Chen
【题名】:Physicochemical characteristics of rice starch supplemented with dietary fibre
【期刊】:Food Chemistry,
【年、卷、期、起止页码】:Volume 127, Issue 1, 1 July 2011, Pages 153-158
【全文链接】:
【序号】:5
【作者】: A. Jiménez-Escrig,
【题名】:Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism
【期刊】: Nutrition Research,
【年、卷、期、起止页码】:Volume 20, Issue 4, April 2000, Pages 585-598
【全文链接】: