Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice-Reference-Cited by-同舟云学术

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Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice

Published:2024-03 Issue: Volume:116 Page:103856
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhang Peilin^ORCID,Li Bin,Hu Zhigang,Zhang Qinyu,Zhu Yansong,Hao Wenrui

Funder

Key Research and Development Project of Hainan Province

Natural Science Foundation of Hubei Province

Wuhan Polytechnic University

Publisher

Elsevier BV

Reference30 articles.

1. Impact of ultrasonic treatment on rice starch and grain functional properties;Bonto;A review,2021

Cited by 1 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. Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties;Food Chemistry;2024-12

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