膳食纤维的生理功能特性及其在食品工业中的应用

doi:10.7506/rlyj1001-8123-201002019

Download: PDF (2653 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Abstract:The article mainly described the definition，physiological function and formation of dietary fiber. According to the difference of solubility and sources the dietary fibers were assorted.

Key words： Key words：dietary fiber physiological function application

Received: 30 June 2017

:

TS202

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	CAO Rongan
	JIA Jian
	LI Liangyu
	ZHANG Liping

Cite this article:

CAO Rongan,JIA Jian,LI Liangyu, et al. Physiological Function and Application of Dietary Fiber[J]. Meat Research, 2010, 24(2): 76-78.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201002019 OR https://www.rlyj.net.cn/EN/Y2010/V24/I2/76

[1]	WANG Dehua, LI Jing, ZHOU Feng, LIN Shaoling, ZHANG Yi, HU Jiamiao. Progress in Research on the Mechanism of Action and Application of Sono/Photodynamic Non-Thermal Sterilization Technology[J]. Meat Research, 2023, 37(1): 53-57.