Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour

The grinding process is one of the key factors affecting the quality of glutinous rice flour (GRF). As an emerging grinding method, semidry grinding aims to solve the problems of the high yield of wastewater in traditional wet grinding and the high content of damaged starch in dry grinding, in which...

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Bibliographic Details

Published in:	Foods
Main Authors:	Tao Huang, Dan Ouyang, Shangyuan Sang, Caiming Li, Xiaosan Wang, Xiao Wang, Jiali Xing, Xiaohu Luo
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	glutinous rice flour quality semidry grinding water content
Online Access:	https://www.mdpi.com/2304-8158/13/20/3216