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	Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread
	Chen, Y.; Yang, X.; Guo, H.; Li, J.; Ren, G.
刊名	Food Science and Nutrition
	2019
关键词	Chinese steamed bread extruded adzuki bean flour nutritional property sensory evaluation wheat flour α-glucosidase inhibitory activity
ISSN号	2048-7177;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/2902757
专题	天津大学
作者单位	1.a School of Chemical Engineering and Technology, Tianjin University, Tianjin, China 2.b Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
推荐引用方式 GB/T 7714	Chen, Y.,Yang, X.,Guo, H.,et al. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread[J]. Food Science and Nutrition,2019.
APA	Chen, Y.,Yang, X.,Guo, H.,Li, J.,&Ren, G..(2019).Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.Food Science and Nutrition.
MLA	Chen, Y.,et al."Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread".Food Science and Nutrition (2019).

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