Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment-Reference-Cited by-同舟云学术

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Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Published:2025-01 Issue: Volume:462 Page:140987
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Reference30 articles.

1. Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment;Chen;Journal of Cereal Science,2023

2. Correlation of taste values with chemical compositions and rapid visco analyser profiles of 36 indica rice (Oryza sativa L.) varieties;Chen;Food Chemistry,2021

3. Germinated brown rice and its bio-functional compounds;Cho;Food Chemistry,2016

4. Physical and molecular changes during the storage of gluten-free rice and oat bread;Hager;Journal of Agricultural and Food Chemistry,2014

5. Application of magnetic field for improving the frozen deterioration of wheat dough;He;LWT,2023

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