Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
TANG Ming-li, WANG Xiao-lin, CHEN Yan-jie, LIU Li-xia, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao. Evaluation of the functional properties of whole grains[J]. Science and Technology of Food Industry, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077
Citation: TANG Ming-li, WANG Xiao-lin, CHEN Yan-jie, LIU Li-xia, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao. Evaluation of the functional properties of whole grains[J]. Science and Technology of Food Industry, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077
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Evaluation of the functional properties of whole grains

    Abstract
  • With the economic development and the gradual enhancement of national health care awareness,health had been became the subject of people's lives. Enhance satiety,scavenging free radicals,disease prevention and other health functions had been possessed by the whole grains,which described the effect on human health of whole grains,analyzed restraint in the development of whole grains and forecast development prospects.
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