Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley
This study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, a...
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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
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050106 |
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