Study on Evaluation of Different Low-Temperature Storage Period of Milled Rice(Online First, Recommended Article)
Through the detection of quality indicators such as physicochemical, appearance, taste and gelatinization of two kinds of milled rice under three quasi-low temperature conditions of 16, 18 and 20 ℃ during storage for 6 to 12 months, the results showed that the fatty acid value, content of yellow-col...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230619 |