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A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Meng-jia Li, Haoran Wang, Li‐Tao Tong, Bei Fan, Xijuan Yang, Ruo-qi Sun, Liya Liu, Fengzhong Wang, Lili Wang

2021Journal of Cereal Science28 citationsDOI

Topics & Concepts

ChewinessFood scienceCrystallinityRoastingChemistryLipaseEnzymeBiochemistryCrystallographyPhysical chemistryFood composition and propertiesProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour | Litcius