Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles
Dong‐Hui Geng, Sumei Zhou, Lili Wang, Xianrong Zhou, Lu Liu, Zexue Lin, Wanyu Qin, Liya Liu, Li‐Tao Tong
Topics & Concepts
Food scienceBrown riceCellulaseChemistryRice flourVitaminMicrostructureEnzymeBiochemistryRaw materialCrystallographyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research