The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C-Reference-Cited by-同舟云学术

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C

Published:2021-10 Issue: Volume:360 Page:130004
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fu Tiantian,Niu Liya,Tu Jin,Xiao Jianhui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice;Du;Journal of Food Process Engineering,2019

5. Experimental analysis and numerical modeling of microwave reheating of cylindrically shaped instant rice;Fan;International Journal of Food Engineering,2014

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