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《Grain Processing》 2009-02
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Research on Functional Properties and Its Application in Food Industry of Several Coarse Cereals

XIA Jian-xin,WANG Hai-bin(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,430023,P.R.China)  
This paper reviewed the main ingredients and functional properties of several coarse cereals,oat,buckwheat,and sorghum;the processing methods for making dietary fiber and β-glucan was described in detail;introduced the development and research status of the healthy food made by coarse cereals and the tendency in future.Taking full advantage of coarse cereals resources,enwiding the applied range in food industry,improving the diet structure and promoting the health for human.
【CateGory Index】: TS201
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