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Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process
Immature rice grain is one of the by-products of paddy milling process. Due to being “whole grain”, immature rice grains comprise the fat-rich bran layer which bring along high nutritional value as well as susceptibility to rancidity. Therefore, they are generally used as “feed” rather than “food”....
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| Gepubliceerd in: | J Food Sci Technol |
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| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316927/ https://ncbi.nlm.nih.gov/pubmed/32624596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04322-8 |
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