Optimization of the Compound Formulation Process and Hypoglycemic Effect of Wolfberry Grain Blending Powder with Low Glycemic Index

White lentils, broad beans, peas and buckwheat were used as raw materials, supplemented with wolfberries, which was a plant of the same origin as food and medicine, to prepare a new instant wolfberry grain blending powder with low glycemic index (GI), and its optimal formulation and hypoglycemic eff...

書誌詳細
出版年:	Shipin gongye ke-ji
主要な著者:	Long YANG, Jiao MA, Dunhua LIU
フォーマット:	論文
言語:	中国語
出版事項:	The editorial department of Science and Technology of Food Industry 2025-10-01
主題:	low glycemic index (gi) wolfberry grain blending powder formulation optimization sensory score hypoglycemia
オンライン･アクセス:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090287

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