Optimization of Preparation Process and Properties Study of Japonica Recombinant Rice
The recombinant rice was prepared by twin-screw extrusion with broken japonica rice flour as raw material and a certain amount of resistant japonica rice starch. The study investigated the effects of die temperature, moisture content and screw speed on the quality of the recombinant rice. On the bas...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040256 |