Effects of parboiling treatment on the edible qualities, gelatinization properties and in vitro digestive properties of brown rice and white rice
The edible qualities, gelatinization properties and in vitro digestive properties of brown rice, white rice, parboiled brown rice and parboiled white rice were studied. The results showed that the whiteness of parboiled brown rice and parboiled white rice was lower than that of brown rice and white...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Zhejiang University Press
2024-06-01
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| Σειρά: | 浙江大学学报. 农业与生命科学版 |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.03.181 |
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