Comparison of the Quality of Jingxi Rice between Reasonably Well Milled and Well Milled Grades

This study processed Jingxi rice 7233 into reasonably well milled (RWM, bran degree 2.8%, 4.9%) and well milled (WM, bran degree 1.4%) grades, and compared the processing characteristics, physicochemical properties, fatty acid composition, volatile composition and taste quality between the two grade...

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書誌詳細

出版年:	Shipin Kexue
第一著者:	TIAN Lin, QI Zhihui, XIE Wenjun, LEI Yuqing, ZHANG Haiyang, TANG Fang
フォーマット:	論文
言語:	英語
出版事項:	China Food Publishing Company 2024-07-01
主題:	jingxi rice; reasonably well milled; well milled; fatty acid composition; volatiles; taste quality
オンライン･アクセス:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-14-017.pdf