The effect of super micro-milling on physical chemistry and functional properties of tartary buckwheat bran was studied. 摘要研究了超微粉碎处理对苦荞麸理化和功能特性的影响。
With a stable range of cellulose, more and more hemi-cellulose were changed into soluble matters by super micro-milling. 膳食纤维经超微粉碎后，纤维素含量基本保持不变，而部分半纤维素转化为水溶物。
