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The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to sho...
In traditional oat processing practice the control of lipid reactions relies largely on empirical experiences and dogmatic principles rather than on profound understanding of the underlying mechanisms...
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and vi...