Effect of Steam Explosion Treatment at Different Retention Time on Structural, Physicochemical, and Functional Characteristics of Dietary Fiber from Pomelo Fruitlets
In order to enhance the comprehensive utilization of pomelo fruitlets, the effect of steam explosion (SE) at 0~80 s retention time on the basic composition, structural, physicochemical, and functional characteristics of dietary fiber from pomelo fruitlets was investigated. The results showed that wi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080174 |
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