Research Progress on the Nutritional Value and Processing Technology of Brown Rice
Compared with white rice, brown rice retains the nutritional value of rice better. Hower, due to the phytate, cellulose and other substances contained in the bran layer of brown rice, it has a rough taste and poor cooking, which restricts the development of brown rice food. Some studies have shown t...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Academy of National Food and Strategic Reserves Administration
2020-11-01
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| Serija: | Liang you shipin ke-ji |
| Teme: | |
| Online dostop: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200620?st=article_issue |
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