Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): Thermal properties, gel texture and swelling volume;Bao;Journal of Cereal Science,2004
2. Effects of soaking on physicochemical properties of four kinds of rice used in huangjiu brewing;Gong;Journal of Cereal Science,2020
3. Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch;Hao;Food Hydrocolloids,2018
4. Influence of the variety of rice and polishing rate on Japanese sake koji making;Iwano;Journal of the Brewing Society of Japan,2004
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties;International Journal of Food Science & Technology;2024-06-20
2. Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility;Food Reviews International;2023-10-26
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