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	Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.
	Yinhuan Chen; Xiushi Yang; Huimin Guo; Jincai Li; Guixing Ren
刊名	Food science & nutrition
	2019
卷号	Vol.7 No.10页码:3244-3252
关键词	Chinese steamed bread extruded adzuki bean flour nutritional property sensory evaluation wheat flour α‐glucosidase inhibitory activity
ISSN号	2048-7177
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2887448
专题	天津大学
作者单位	School of Chemical Engineering and Technology Tianjin University Tianjin China. Institute of Crop Sciences Chinese Academy of Agricultural Sciences Beijing China.
推荐引用方式 GB/T 7714	Yinhuan Chen,Xiushi Yang,Huimin Guo,et al. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.[J]. Food science & nutrition,2019,Vol.7 No.10:3244-3252.
APA	Yinhuan Chen,Xiushi Yang,Huimin Guo,Jincai Li,&Guixing Ren.(2019).Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread..Food science & nutrition,Vol.7 No.10,3244-3252.
MLA	Yinhuan Chen,et al."Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.".Food science & nutrition Vol.7 No.10(2019):3244-3252.

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