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...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Zhejiang University Press
2024-06-01
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| סדרה: | 浙江大学学报. 农业与生命科学版 |
| נושאים: | |
| גישה מקוונת: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.03.181 |
| תגים: |
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