Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice

To enhance the edible and nutritional quality of rice, four types of rice were prepared using Daohuaxiang rice as the raw material: white rice (0.21% bran degree), reasonably well-milled rice Ⅰ (2.15% bran degree), reasonably well-milled rice Ⅱ (6.67% bran degree), and brown rice. The study analyzed...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Shipin gongye ke-ji
المؤلفون الرئيسيون:	Lele LU, Qin SHEN, Shuangjing LANG, Di YAO, Lidong WANG, Changyuan WANG
التنسيق:	مقال
اللغة:	الصينية
منشور في:	The editorial department of Science and Technology of Food Industry 2025-05-01
الموضوعات:	daohuaxiang rice reasonably well-milled bran degree instant rice milling quality taste quality
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060295

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