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Study on Dietary Fiber in Highland Barley bran
Author(s): 
Pages: 19-21
Year: Issue:  2
Journal: TIBET JOURNAL OF AGRICULTURAL SCIENCES

Keyword:  青稞麸膳食纤维溶胀持水力;
Abstract: 本文探讨了从青稞麸皮中制备青稞膳食纤维的工艺方法,对制取的膳食纤维的组成 成分、溶胀性、持水力进行了测试和分析.结果表明:利用青稞麸制得的膳食纤维组成成分主要有粗纤维、淀粉、蛋白质、水分、β-葡聚糖和矿物质等,总收率为37.5%,其持水能力为5.82g/g、溶胀为1.75ml/g.
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