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Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice

  • Published:2020-09 Issue: Volume:95 Page:103003
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Yang Zixuan,Lin Xue,Wang Lu,Li Congfa,Liu Sixin

Funder

Funding for the Construction of World First Class Discipline of Hainan University

National Natural Science Foundation of China

Education Department of Hainan Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Starch Staerke,1970

2. Factors affecting water uptake of rice grain during soaking;Bello;LWT-Food Science Technology,2004

3. A study on characteristic flavor compounds in traditional Chinese rice wine—guyue Longshan rice wine;Cao;J. Inst. Brew.,2010

4. Effects of degree of milling and lipid removal on starch gelatinization in the brown rice kernel;Champagne;Cereal Chem.,1990

5. The effects of gamma irradiation on rice wine maturation;Chang;Food Chem.,2003
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