Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives
Wei Xue, Congnan Zhang, Kang Wang, Min Guang, Zhengxing Chen, Hui Lu, Xiaoyu Feng, Zhicun Xu, Li Wang
Topics & Concepts
Food scienceFlavorChemistryBrown riceHydrolysisComposition (language)YeastFree waterPlate countBound waterBiochemistryBiologyBacteriaOrganic chemistryEnvironmental engineeringEngineeringMoleculeLinguisticsPhilosophyGeneticsFood composition and propertiesNutritional Studies and DietConsumer Attitudes and Food Labeling