The effect of ultra-fine pulverization by wet processing on particle structure and physical properties (water-binding capacity, swelling capacity and viscosity etc.

• 研究了湿法超微粉碎对非水溶性成分质量分数分别为70%25和90%25的大豆膳食纤维素微粒结构和物理性质(持水力、膨胀力、黏度等)的影响。