Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals
WANG Bo, YAO Yijun, LI Zhifang, WANG Lifeng
(Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
WANG Bo, YAO Yijun, LI Zhifang, WANG Lifeng. Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals[J]. FOOD SCIENCE, 2020, 41(19): 111-117.