Código QR (código de barras bidimensional)

Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various process...

Fuld beskrivelse

Na minha lista:
Principais autores: Da-Been Lee, Mi-Ran Kim, Jeong-Ae Heo, Yang-Soo Byeon, Sang-Sook Kim
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-06-01
Serier:Foods
Fag:
cooked rice
processed whole wheat
physicochemical properties
consumer acceptance
drivers of liking and disliking
Online adgang:https://www.mdpi.com/2304-8158/10/7/1470
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker