Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration-Reference-Cited by-同舟云学术

Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

Published:2023-05 Issue: Volume:181 Page:114697
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sun Zhouliang,Lyu Qingyun,Zhuang Kun,Chen Lei,Wang Guozhen,Wang Yuehui,Chen Xi,Ding Wenping

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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5. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

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