摘要 : Brown rice contains many valuable active ingredients; but due to its long cooking time, hard texture, heavy rice bran taste, and short shelf life, it is not widely accepted by consumers. Herein, we developed a novel processing tec... 展开
作者 | Li~ Yanan Li~ Yongfu Chen~ Zhengxing Bu~ Lingjuan Shi~ Feng Huang~ Jinrong |
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作者单位 | |
期刊名称 | 《Innovative Food Science & Emerging Technologies》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Brown rice High-temperature air fluidization Cooking and eating quality Nutritional quality Storage stability |
馆藏号 | N2008EPST0008534 |