Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice

In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found...

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Autores principales:	Dongmeng Zhang, Jian Li, Dongping Yao, Jun Wu, Qiuhong Luo, Hong Shen, Meixia Hu, Fudie Meng, Ying Zhang, Xionglun Liu, Yang Shan, Dongbo Liu, Bin Bai
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Frontiers Media S.A. 2024-07-01
Colección:	Frontiers in Nutrition
Materias:	compound nutritional rice steamed food quality rice nutrition extrusion physicochemical properties
Acceso en línea:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1435977/full
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