Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
Juan Li, Shuai Yang, Zhiming Zhong, Tianli Xia, Wenju Zhou, Zhaoxin Tu, Zhengxing Chen, Hong Wang, Zhihua Dai, Gangqiang Jin, Yan Du
Topics & Concepts
PalatabilityAmyloseBranBrown riceFood scienceStarchChemistryAleuroneResistant starchAgronomyBiologyBiochemistryEnzymeRaw materialOrganic chemistryFood composition and propertiesGABA and Rice ResearchPhytoestrogen effects and research