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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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: LIN Tinglong, ZOU Lan, PAN Xiaowei, LIU Yuanjing
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-10-01
Subjects:
coix bran
dietary fiber
physicochemical properties
quality
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20230931

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20230931

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