Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran
Mengyun Jia(Nanchang University), Mingyong Xie(Nanchang University), Yi Chen(Nanchang University), Shaoping Nie(State Key Laboratory of Food Science and Technology), Jianhua Xie(Shenzhen Metro (China)), Zhicheng He(Nanchang University), Jiajun Chen(Union Hospital), Qiang Yu(Nanchang University)
Cited by 115
Related Papers
Reviews on Mechanisms of <i>In Vitro</i> Antioxidant Activity of Polysaccharides
|Oxidative Medicine and Cellular Longevity|2015|670
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
|Food Hydrocolloids|2019|238
A single-cell transcriptomic landscape of the lungs of patients with COVID-19
|Nature Cell Biology|2021|212
Deep-learning-assisted detection and segmentation of rib fractures from CT scans: Development and validation of FracNet
|EBioMedicine|2020|181
NO reduction by CO over CuO–CeO2 catalysts: effect of preparation methods
|Catalysis Science & Technology|2013|168