Structural evolution of multi-modified dietary fiber from white kidney bean residue and its mechanisms for enhancing the stability of white kidney bean milk
Fuente:
Food Chemistry
Publication date: 1 June 2026Source: Food Chemistry, Volume 513Author(s): Yuxue Chen, Min Chen, Xuyun Fan, Yongliang Zhuang, Ying Gu, Yangyue Ding, Xuejing Fan