Improvement of the Quality of Dehulled Flaxseed Protein Puree Beverage by Dry Heat Treatment and Optimization of Its Preparation Conditions

DONG Siyuan; GAO Wei; ZHANG Shuning; XU Jiahao; CAO Feng; HAO Jian; ZHONG Xianfeng; HUANG Guidong

doi:10.13982/j.mfst.1673-9078.2022.5.0762

Home>Articles>Improvement of the Quality of Dehulled Flaxseed Protein Puree Beverage by Dry Heat Treatment and Optimization of Its Preparation Conditions

DOI: 10.13982/j.mfst.1673-9078.2022.5.0762

Improvement of the Quality of Dehulled Flaxseed Protein Puree Beverage by Dry Heat Treatment and Optimization of Its Preparation Conditions

DONG Siyuan

GAO Wei

ZHANG Shuning

XU Jiahao

CAO Feng

HAO Jian

ZHONG Xianfeng

HUANG Guidong

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Publication Date：2022-05-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：13( 152-164 )

Modern Food Science & Technology

ISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2022,38(5)