Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
To enhance the edible and nutritional quality of rice, four types of rice were prepared using Daohuaxiang rice as the raw material: white rice (0.21% bran degree), reasonably well-milled rice Ⅰ (2.15% bran degree), reasonably well-milled rice Ⅱ (6.67% bran degree), and brown rice. The study analyzed...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Chinês |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060295 |
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