Research Progress on the Effects of Superheated Steam Treatment on Grain Component Properties, Edible Quality and Storage Characteristics
Superheated steam, as an emerging thermal treatment technology, has garnered significant attention in the field of grain processing due to its high thermal penetration in an oxygen-free environment. This article has reviewed the research progress on the effects of superheated steam treatment on the...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
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