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pro vyhledávání: '"Kezia Bess"'
Autor:
Hui Li, Bingxiao Liu, Kezia Bess, Zhengxuan Wang, Mingcai Liang, Yan Zhang, Qiong Wu, Lin Yang
Publikováno v:
Foods, Vol 11, Iss 11, p 1642 (2022)
This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at
Externí odkaz:
https://doaj.org/article/9a95736c3f1749cc8078dad8cfb67f65
