Development of the Quality Evaluation System of High Protein Recombinant Rice by Principal Component Analysis
In order to explore the relationship among quality indexes of high protein recombinant rice, 16 kinds of high protein recombinant rice were prepared by extrusion using broken rice and 16 kinds of common protein powder as raw materials. The texture properties, cooking characteristics, gelatinization...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120279 |