Development of instant whole grain highland barley: Insights into the effects of drying methods on molecular structure, in vitro digestibility, and rehydration behavior
Release time:2026-09-18Hits:
Impact Factor:
9.7
Affiliation of Author(s):
食品科技学院
Journal:
FOOD CHEMISTRY
Co-author:
Chen Yulu, Xiao Qian, Wang Nan, Zhao Xiuli, Zeng Xiaoxiong, Wang Cong
