Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice

This research investigates the effect of cooking methods prior to puffing on the quality of puffed germinated brown rice (GBR). The cooking methods include parboiling and steaming (PS), electric rice cooking (EC), ultrasonic pretreatment and parboiling and steaming (UPS), and ultrasonic pretreatment...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Saksit Sonsomboonsuk, Tiraporn Junyusen, Pornpimol Moolkaew, Payungsak Junyusen, Tawarat Treeamnuk, Peerawat Taengsopha, Natthaporn Chatchavanthatri, Siriwan Nawong, Phakkhananan Pakawanit
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2024-03-01
Цуврал:	Journal of Agriculture and Food Research
Нөхцлүүд:	Puffed germinated brown rice Electric rice cooking Ultrasonic pretreatment Expansion Crispness Bioactive compounds
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2666154324000383
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!