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| 膳食纤维的功能及其开发研究 | |
| 引用本文： | 陈茂生,邢思敏. 膳食纤维的功能及其开发研究[J]. 食品科技, 2000, 0(1): 23-24 |
| 作者姓名： | 陈茂生 邢思敏 |
| 作者单位： | 昆明理工大学环化系,650093 |
| 摘 要： | 介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。 |
| 关 键 词： | 膳食纤维 功能 制备 工艺 |
Funcitons of dietary fiber and its development |
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| CHEN Mao-sheng,XING Si-min. Funcitons of dietary fiber and its development[J]. Food Science and Technology, 2000, 0(1): 23-24 | |
| Authors: | CHEN Mao-sheng XING Si-min |
| Affiliation: | CHEN Mao-sheng XING Si-min |
| Abstract: | Preparation techniques and physiological actions of the dietary fibers from wheat bran, beau residue, corncob, cocoanut residue,bagasse are introduced. |
| Keywords: | dietary fiber physiological actions preparation technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |