Effect of Auricularia auricular-judae Powder on the Physicochemical Properties and Structure of Black Rice Gel
In order to improve the processing performance of black rice, black rice flour was used as raw material and different amounts of black fungus powder (5.0%, 10.0%, 15.0%, 20%) were added to investigate its effect on the gelatinization and thermodynamic properties of black rice flour. The influence of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240211 |