Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour.

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第一作者： Gul Mali,Khan

第一单位： 1Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Dir Upper, Pakistan.

作者： Gul Mali,Khan ^[1] ; Nasir Mehmood,Khan ^[1] ; Zia Ullah,Khan ^[2] ; Farman,Ali ^[1] ; Abdul Khaliq,Jan ^[1] ; Nawshad,Muhammad ^[3] ; Rizwan,Elahi ^[4]

作者单位： 1Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Dir Upper, Pakistan. ^[1] 2Department of Agriculture, Abdul Wali Khan University, Mardan, Pakistan. ^[2] 3Interdisciplinary Research Centre in Biomedical Materials (IRCBM), COMSATS Institute of Information Technology, Lahore, Pakistan. ^[3] 4Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China. ^[4]

关键词 Defatted walnut flour Dietary fiber Extraction methods Physicochemical and functional properties Proximate composition Structural

DOI 10.1007/s10068-018-0338-9

PMID 30263830

发布时间 2020-10-01

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