Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

Autor:	Zhouliang Sun, Qingyun Lyu, Kun Zhuang, Lei Chen, Guozhen Wang, Yuehui Wang, Xi Chen, Wenping Ding
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	LWT. 181:114697
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2023.114697
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4bd13f12c33f7f40eadc0ec8a3997761 https://doi.org/10.1016/j.lwt.2023.114697 Zobrazit plný text záznamu Full Text from ScienceDirect