WeChat Mini Program
Old Version Features

Superfine Grinding Combined with Enzymatic Modification of Pea Dietary Fibre: Structures, Physicochemical Properties, Hypoglycaemic Functional Properties, and Antioxidant Activities

Renhui Yang, Xinai Song, Tongxin Wang,Bin Liang,Xiulian Li,Changjian Ji,Chanchan Sun,Xirui Zhang

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

Cited 4|Views11
Key words
Pea soluble dietary fibre,Superfine grinding,Enzymatic modification,Hypoglycaemic functional properties,Antioxidant activities
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined