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High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice

Yanan Li, Yanan Li, Yongfu Li, Yongfu Li, Zhengxing Chen, Lingjuan Bu, Feng Shi, Jinrong Huang

2020Innovative Food Science & Emerging Technologies41 citationsDOI

Topics & Concepts

Brown riceFood scienceFlavorChemistryBranBroken riceRaw materialOrganic chemistryFood composition and propertiesGABA and Rice ResearchRice Cultivation and Yield Improvement
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice | Litcius