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The influence of processing on the content of polysaccharide in rice -wine fenugreek
Author(s): 
Pages: 142-144,174
Year: Issue:  3
Journal: Qilu Pharmaceutical Affairs

Keyword:  FenugreekPolysaccharideProcess;
Abstract: Objective To discuss the influence of processing on the content of polysaccharide in rice -wine fenu-greek.Methods To investigate the influence of baking temperature,baking time,the amount of rice -wine on the content of polysaccharide in rice -wine fenugreek.Then to optimize best processing technolology of rice -wine fenugreek,and com-pare the content of polysaccharide in rice -wine fenugreek,water baking fenugreek and baking fenugreek.Resuls Baking temperature and amount of rice -wine had a significant effect on the content of polysaccharide in rice -wine fenugreek.The content of polysaccharides in rice -wine fenugreek was increased with baking temperature and the amount of rice -wine. Conclusion Heating and water can improve the content of polysaccharide in rice -wine fenugreek.
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