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Microstructure of olbyeossal, partially milled parboiled glutinous rice made by modified parboiling method
The microstructure of partially milled parboiled glutinous rice (PMPGR) before and after cooking was investigated using scanning electron microscopy to identify the changes in the microstructure due to parboiling treatments. Parboiling was performed in two different ways: conventional and modified....
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Korean Society of Food Science and Technology
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049196/ https://ncbi.nlm.nih.gov/pubmed/30263298 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0070-2 |
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