2019-2021年武汉基于挤压改性藜麦粉的应用相关研究数据集
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以藜麦粉为原料，利用挤压工艺处理，以糊化度为主要参照指标探究最适挤压条件，对比挤压处理对藜麦粉理化性质的影响，研究挤压藜麦冲调粉的冲调特性和预估血糖生成指数
Taking quinoa flour as the raw material, extrusion processing was adopted. With the degree of gelatinization as the primary reference index, the optimal extrusion conditions were explored. The effects of extrusion treatment on the physicochemical properties of quinoa flour were compared, and the reconstitution characteristics of the extruded quinoa instant flour as well as its predicted glycemic index were investigated.
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武汉轻工大学创建时间：
2021-10-15
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