The effect of brown rice flour particle size on the quality of brown rice noodles
ObjectiveThis study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles.MethodsBrown rice flours with average particle sizes (D[4,3]) of 370, 86, 62, 47, and 30 μm were prepared using low-temperature impact milling. Noodles were made from each flour, and...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2024-09-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjx/article/abstract/20240925?st=article_issue |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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