Effect of Enzyme-Assisted Pregelatinization on Edible Quality and Physicochemical Properties of Brown Rice
In this study,pregelatinization and exogenous enzymes were combined to treat brown rice.The central combination test model was used to design a response surface analysis test with four factors and three levels,namely enzymolysis temperature,enzymolysis time,pregelatinization time and enzyme addition...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210421?st=article_issue |