Study on the process of α-amylase reduces the content of rapidly digestion starch in highland barley

<b>Objective:</b> This study aimed to help with improving and increasing the added value of highland barley. <b>Methods:</b> Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by <i>α</i>-amylase. Highland barley...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: ZHANG Hua, SONG Xiao-fan, LI Yan, SUN Kang-na, YUAN Zhen-zhen
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-02-01
Subjects:
highland barley
rapidly digestion of starch
α-amylase
α-glucosidase
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20221233

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20221233

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